Roast Turkey Breast With Ribs

• 1 fresh turkey breast with ribs, about 4 pounds
• 1 tablespoon fresh lemon juice
• Salt and freshly ground pepper to taste
• 1 tablespoon corn or vegetable oil
• 2 bay leaves
• 4 fresh sprigs thyme, or 1 teaspoon dried
• 4 garlic cloves, unpeeled
• 1 large onion stuck with 2 cloves
• 2 cloves
• 1/4 cup diced carrots
• 1/4 cup diced celery
• 1/2 cup dry white wine
• 1 1/2 cups fresh or canned chicken broth

1. Preheat oven to 450 degrees.
2. Sprinkle the turkey breast inside and out with lemon juice, salt and pepper, and then spread the oil over the top.
3. Place the breast skin side up in a heavy roasting pan; around it, scatter the bay leaves, thyme, garlic, onion with cloves, carrots and celery.
4. Cover with foil, put in the oven and bake for 30 minutes.
5. Reduce the heat to 425 degrees and remove the foil.
6. Continue roasting for 15 minutes, basting every 5 minutes.
7. Remove the turkey breast from the roasting pan and pour off most of the fat from the pan.
8. Return the breast to the pan, skin side up, and pour the wine and broth around it.
9. Continue roasting for 10 minutes, basting.
10. Remove from the oven, cover with foil and let stand in a warm place for 15 minutes before carving.
11. Carve and serve with sausage and apple dressing (see recipe) and the pan gravy.

turkey, lemon juice, salt, corn, bay leaves, fresh sprigs thyme, garlic, onion, cloves, carrots, celery, white wine, chicken broth

Taken from cooking.nytimes.com/recipes/44 (may not work)