Provencale Roast Turkey Breast with Pan Veggies

A delicious way to get your thanksgiving turkey fix without all the heavy trimmings.

Provençale Roast Turkey Breast with Pan Veggies

2 tbsp Herbes de Provance
2 tbsp lemon juice
2 tsp kosher salt
1/2 tsp black pepper
3 cloves garlic
1 7lb turkey breast

4 medium carrots, chopped
1 bunch celery, chopped
1 shallot, minced
4 cloves garlic, minced
1 medium butternut squash, peeled and cubed

Combine herbes, lemon juice, salt, black pepper, and garlic. Stir until salt dissolves.

Rinse turkey breast and pat dry. Place in roasting pan on a rack. Using your hands, loosen the skin from the turkey breast. Liberally apply herb mixture to the breast, under the skin. Let sit at room temp for about 1 hour.

Preheat oven to 400*. Add vegetables to bottom of the roasting pan. Place turkey in oven. Cook for 1 hour 30 minutes or until a thermometer stuck in the breast reads 180. Remove from oven, loosely tent with tinfoil and let rest 15 minutes.

Remove veggies from pan into a colander to drain remaining drippings. Place pan on burner, add 2 cups of water or broth and warm, whisking to remove browned bits from the bottom. Combine 1/4 cup of cold water with 2 tbsp corn starch. Add to pan and whisk constantly until thickened.

Carve turkey and plate breast meat with veggies. Serve with gravy.

* For convection, heat oven to 350 and cook 1 hour or until a thermometer reads 180.