Instructions: 1) Preheat the oven to 350.

2. Place the chicken broth and wine in a quart jar. Cover and shake until combined. Set aside.

3. Line a roasting pan with heavy-duty aluminum foil. Add the carrots, celery, and onion. Nestle the roasting rack among the vegetables and set it securely at the bottom of the pan. Lightly spray the rack with vegetable oil. Place the turkey breast on the rack. Roast for 25 minutes per pound, or until the juices run clear when pierced with a knife. Baste every 15 minutes with the broth-wine mixture.

4. Remove the turkey from the oven and place it on a carving board; discard the vegetables. Let the turkey rest for 10 minutes, then remove the skin and blot the surface with a paper towel. Slice and serve.

NOTES :
* with bone and skin, rinsed well under cold water

The liquid in the bottom of the pan will make a great gravy. After the turkey has been removed, take out the rack, discard the vegetables, and pour any accumulated liquid into a fat separator. Or pour into a clear measuring cup and spoon off the fat on top. Use 2 cups of the defatted liquid to prepare gravy.

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