Agnieszka's Dowry
Servings 6 @ 7.67 g each Oven Temperature 400 F 8 cloves garlic, chopped 1/4 cup butter 1 T. fresh tarragon, chopped 1 T. freshly squeezed lemon juice 1 boned turkey breast with skin (about 3.5 lbs.) 1 T. Dijon mustard 1 cup carrots, sliced 1 cup onion, sliced ½ cup white wine 3 cups chicken broth 1 T. tomato paste 1 T. balsamic vinegar 1 T. soy sauce Directions 1. Finely chop 3 garlic cloves. Cream together chopped garlic, butter, tarragon, lemon juice and salt and pepper to taste. Reserve 1 tablespoon. 2. Ease turkey skin away from breast with fingertips; spread butter mixture under skin and in any cavities. 3. Combine reserved mixture with mustard; spread over top and underside of turkey. Season turkey with salt and pepper. Tie in three places with string. Preheat oven to 400 F. 4. Place carrots, onion and remaining garlic cloves in roasting pan. Pour wine over vegetables; place turkey breast on top. Roast for one hour or until juices run clear. Remove turkey from pan; let stand for 10 minutes. 5. Meanwhile, skim fat from roasting pan; discard. Place cooking liquid and vegetables in food processor; add stock. Puree until smooth. Return to roasting pan over medium-high heat; whisk in tomato paste, vinegar and soy sauce. Bring to boil; reduce heat and simmer for 5 minutes or until slightly thickened. Season with salt and pepper to taste.
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