1 c. water
1 tsp. chicken flavored bouillon granules
1 c. dry white wine
1 (5 lb.) turkey breast, skinned and boned
1 c. carrots, chopped
1/2 c. celery, chopped
1 c. fresh mushrooms, sliced
1 c. onion, sliced
2 c. new potatoes, sliced

Combine water, bouillon granules and wine. Arrange turkey in roasting pan and surround with remaining ingredients. Insert meat thermometer, if desired. Pour broth on top. Bake at 325 degrees for 2 hours or until meat thermometer registers 185 degrees, basting every 30 minutes with pan juices. Transfer to platter; carve into thin slices to serve. Makes 10 servings.