Turkey Breast Provencal with Vegetables

1 Cup TURKEY BROTH or reduced-sodium chicken broth
1/4 Cup dry white wine
1/4 Cup fresh lemon juice
1 Head garlic cloves separated, unpeeled
1 Bag (10 ounces) frozen whole onions
2 Teaspoons dried rosemary crushed
1 Teaspoon dried thyme leaves
1/2 Teaspoon kosher salt
1/4 Teaspoon fennel seeds crushed
1/4 Teaspoon black pepper
6 plum tomatoes quartered
1 Box (9 ounces) frozen or fresh artichoke hearts, slightly thawed
10 ounces frozen or fresh asparagus spears slightly thawed
1 Can (3-1/4 ounces) pitted black olives, drained
1 4-1/2 pounds BONE-IN TURKEY BREAST

1. In 9-X 13-inch baking pan combine broth, wine, lemon juice, garlic, onions, rosemary, thyme, salt, fennel seeds and pepper. Cover pan with foil. Heat 20 minutes in a preheated 325 degree F oven.
2. Remove pan from oven. Add tomatoes, artichoke hearts, asparagus and olives in a pile in the center of the pan. Place turkey breast, breast side up, on top of vegetables. Float foil over top of turkey and roast 1 hour. Remove foil and roast an additional 1 hour or until food thermometer inserted in thickest part of breast registers 170 degrees F. Baste turkey and vegetables frequently with pan juices.
3. Remove turkey and vegetables to a serving platter. Reserve 6 cloves of garlic and pan juices.
4. Remove any skin from reserved garlic. Combine garlic with pan juices in food processor bowl, fitted with metal blade. Process 30 to 60 seconds until mixture is smooth. Reheat sauce to piping hot.
5. To serve, pass sauce to pour over turkey and vegetables.