Recipe Categories
Fowl & Poultry
Turkey 
Stuffing & Dressing
Whole Turkeys
Whole Turkey Breasts

Shanna's Vermouth Breast

2 x turkey breasts (7 pounds each)
4 x celery ribs cut in quarters
2 lrg carrots cut in quarters
2 med onions cut in quarters
2 x fresh thyme sprigs
1/4 cup butter or margarine melted
1/4 cup fines herbes
2 tsp salt
2 tsp pepper
2 cup dry vermouth

 Method :
Rinse turkey breasts with cold water and pat dry. Place half of the vegetables and thyme sprig into each turkey cavity; close cavities, and tie with string. Place breasts, cavity side down, in a roasting pan; brush with butter. Sprinkle with fines herbes, salt, and pepper. Add vermouth to pan.
Bake at 400 for 30 minutes. Reduce heat to 350, and bake 2 hours and 10 minutes or until a meat thermometer inserted into thickest portion registers 170 degrees, basting occasionally with pan drippings. Shield with foil after 1 1/2 hours to prevent excessive browning. Let turkey stand 15 to 25 minutes before slicing.