Roast Breast of Turkey With Cranberry-Wine Sauce

• 1 whole turkey breast, boned and tied, about 3 1/2 pounds
• 3 tablespoons butter or vegetable oil
• Salt and freshly ground black pepper
• 1/2 cup finely minced onion
• 1/2 cup finely minced celery
• 1 clove garlic, minced
• 1/2 cup dry white wine
• 1 cup chicken stock
• 1 cups fresh cranberries
• 2 tablespoons white wine vinegar
• 13 cup sugar or honey

1. Preheat oven to 375 degrees.
2. Rub the turkey with two tablespoons of the butter or oil and season with salt and pepper.
3. Place on a rack in a roasting pan and roast about one hour, until an instant-read thermometer inserted in the center registers 160 degrees.
4. While the turkey is roasting, heat the remaining butter or oil in a heavy saucepan.
5. Add the onion, garlic and celery and saute over medium heat until the vegetables are uniformly brown.
6. Stir in the wine, scraping the bottom of the pan.
7. Add the stock, cranberries, vinegar and sugar or honey and cook over medium heat until the berries soften and pop, about 10 minutes.
8. Continue simmering about 10 minutes longer, until the sauce thickens.
9. Season to taste with salt and pepper, cover and keep at a very low simmer until ready to serve.
10. When the turkey is done, remove it from the oven and allow it to rest at least 10 minutes.
11. Remove the trussing string and slice the meat about one-quarter inch thick.
12. Arrange the slices on a warm platter, drizzle with a little of the sauce and pass the rest alongside.

turkey breast, butter, salt, onion, celery, clove garlic, white wine, chicken stock, fresh cranberries, white wine vinegar, sugar

Taken from cooking.nytimes.com/recipes/356 (may not work)