Easy turkey breast

Special to The Globe and Mail

Buy a boneless turkey breast with the skin on. Take your favourite bottled marinade or a mixture of Dijon mustard, herbs, oil and lemon juice and marinate the turkey for two hours.

Place the turkey on a rack fitted into a roasting pan and bake at 400 F for 1½ hours or until the juices run clear. Let sit for 10 minutes, covered with a tea towel, and make a pan gravy. Mix into the pan one tablespoon of flour and cook a minute. Add ¼ cup white wine and two cups chicken stock and two tablespoons of your favourite marinade. Bring to a boil and simmer for two minutes. Slice the turkey and serve with pan gravy.

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Serve the dish with two vegetable sides, one pan of stuffing and potatoes, all of which you can buy at good supermarkets and takeout food shops.

To round off your dinner, buy a great pecan pie and serve it with good ice cream.

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