Preparation:
1. Place turkey breast, skin side up, on rack in large shallow roasting pan. Insert meat thermometer so tip is in thickest part of meat and does not touch bone. Cut potatoes crosswise into 1/4-inch slices about three-fourths of the way through. Place potatoes and carrots on rack around turkey.
2. Mix margarine, wine, rosemary, salt, paprika, and garlic. Brush vegetables with about one-fourth of the margarine mixture. Roast uncovered in 325 degree oven (preheating oven is not necessary) 1 hour.
3. Brush turken and vegetables with half of the remaining margarine mixture. Roast 30 minutes; brush with remaining margarine mixture. Roast about 1 hour longer or until vegetables are tender, thermometer reads 170 degrees and juice of turkey is no longer pink when center is cut. Remove turkey and vegetables from pan; keep warm. Let turkey stand 10 to 15 minutes.
4. Pour drippings into measuring cup; skin off any excess fat. Add enough water to drippings to measure 2 cups. Heat drippings to boiling in 1-quart saucepan. Mix cornstarch and cold water; stir in drippings. Boil and stir 1 minute. Serve with turkey. Sprinkle parsley over carrots. |
