Dutch Oven Turkey Breast

southernliving.com

Amy Broome

1 ( 5- to 6-lb.) bone-in, skin-on turkey breast, patted dry

2 Tbsp. olive oil

3 tsp. kosher salt, divided, plus more to taste

1 tsp. black pepper, divided, plus more to taste

1 ¾ lb. medium-size (2 oz. each) red potatoes, halved

4 medium (2 ½ oz. each) carrots, peeled, halved lengthwise, and cut into 1-in. pieces (about 2 cups)

1 small (4 oz.) sweet onion, cut lengthwise into eighths

¾ cup dry white wine

2 Tbsp. all-purpose flour

1 Tbsp. white wine vinegar

1 ½ tsp. chopped fresh sage, plus sage leaves for garnish

Directions at southernliving.com

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