<http://schema.org/recipeInstructions>
" In nonstick 10-inch skillet, heat olive oil over medium heat. Add shallots and cook 8 minutes, stirring occasionally until shallots are tender and golden. Add garlic and cook 1 minute longer. Stir in brown sugar, vinegar, salt, pepper, and 1 tablespoon water; cook 1 minute. Transfer to bowl and cool to room temperature. Preheat oven to 325 degrees F. With fingertips, gently separate skin from meat on turkey breast. Spread cooled shallot mixture on meat under skin. Place turkey breast, skin side up, on rack in medium roasting pan (about 14 by 10 inches). Insert meat thermometer into center of turkey breast being careful that pointed end of thermometer does not touch bone. Cover turkey breast with a loose tent of foil. Roast turkey 2 1/2 to 3 hours or until temperature on meat thermometer reaches 170 degrees F. Start checking for doneness during last 30 minutes of roasting. To brown turkey breast, remove foil during last hour of roasting time and baste with pan drippings occasionally. Transfer turkey to carving board. Let stand 15 minutes to set juices for easier slicing. Meanwhile, prepare sauce: Remove rack from roasting pan. Skim and discard fat from drippings in pan. In 2-quart saucepan, heat red wine to boiling over high heat; boil for 2 minutes. Stir in chicken broth, 1/2 cup water, and pan drippings; heat to boiling. In cup, dissolve cornstarch in 1 tablespoon water; whisk into boiling sauce, and boil 1 minute. Pour sauce through coarse sieve into bowl. Serve sauce with turkey breast."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a6228/roast-turkey-breast-caramelized-shallots-2586/>