(Karoline Boehm Goodnick for The Boston Globe)
Roast turkey breast with root vegetables
(Karoline Boehm Goodnick for The Boston Globe)
Serves 4 with leftovers 2 medium turnips, cut into large wedges 2 small parsnips, cut into large wedges 2 shallots, halved 5 small red potatoes, cut into large wedges Olive oil (for sprinkling) Salt and pepper, to taste 3 pound boneless turkey breast 1/2 cup white wine or water 3 sprigs fresh thyme, leaves chopped 1. Set the oven at ... (Full article: 227 words)
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