Turkey with Wine-Glazed Vegetables

3lb. Butterball® Boneless Turkey, thawed, if frozen
1 tsp. rosemary
1 tsp. thyme
8 carrots, cut into ½” slices
8 small red potatoes, unpared, cut into quarters
4 small onions, cut into halves
1 cup chicken broth
1/3 cup white wine
1 medium garlic, minced
2 bay leaves
4 ribs celery, cut into 1” pieces
4 tsp. cornstarch, dissolved in 1 tbsp. white wine

Brush turkey with oil; sprinkle with ½ tsp. of rosemary and ¾ tsp. thyme.
Roast according to package directions.

Meanwhile, place carrots, potatoes and onions in 2-qt. casserole. Combine
broth, 1/3 cup wine, garlic, bay leaves, remaining rosemary and thyme in
small saucepan. Bring to boil over high heat. Reduce heat to low; simmer
3 minutes. Pour over vegetables; cover. Bake alongside turkey during last
hour of roosting time. After 45 minutes, add celery.

When done, remove turkey from oven. Wrap in foil and let stand 15 minutes
before removing netting. Remove vegetables from oven and discard bay
leaves. Drain broth into small saucepan. Add turkey pan drippings.
Gradually stir dissolved cornstarch into broth mixture. Cook and stir over
medium heat until clear and thickened. Pour over hot vegetables and
serve with sliced turkey.

Makes 8 servings