Thanksgiving Turkey
 I have provided more healthful versions of all the condiments, sauces and side dishes usually served with your turkey on Thanksgiving, so I wanted to include my favorite recipe to cook your Turkey Day bird. For a real traditional meal, serve the turkey with my Apple Cranberry Chutney, Mashed Sweet Potatoes, Slow-Cooked String Beans, Spiced Sweet Potato and Cranberry Couscous, Three-Potato Mash, and Spiced Pumpkin-Tofu Pie. No one but you will know you've made an entire Thanksgiving feast without any dairy! I know it's a long day of cooking but it only comes once a year, so enjoy it. Makes 10 servings.


Ingredients:
3 cups chopped carrots
One 10- to 12-pound turkey breast, on the bone, fresh or thawed
2 cups chopped celery
2 cups chopped onions
1 tablespoon olive oil
1 head garlic, halved
Sea salt and freshly ground black pepper
2 cups dry white wine


Instructions:
1. Preheat the oven to 375°F. In a large roasting pan, add the carrots, celery, onions, garlic and wine. Place the bird on top of the vegetables. Rub the breast with the olive oil and season liberally with salt and pepper.

2. Roast for approximately 1 hour and 50 minutes or until the interior temperature reaches 130°F. Remove from oven and let rest 30 minutes. Remove both sides of the breast from the carcass and set aside to serve after you have prepared the gravy. Don't throw away the vegetables or carcass-you will need these for preparing Turkey Stock and Thanksgiving Gravy.
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