Clay pot cooking lends a flavorful steamed / roasted flavor that is quite unique.

1/2 cup balsamic vinegar
3 tablespoons frozen orange juice concentrate
2 1/2 tablespoons Italian olive oil
1 teaspoon ground sage
1 teaspoon chili con carne seasoning
2 tablespoons caraway seeds, partially crushed
3/4 cup dry sherry
1 whole turkey breast (6 - 7 pounds), bony
    back section of bone split
6 to 8 large shallots, peeled, each cut in half
4 large cloves garlic, peeled, each cut in half
2 large onions
2 large yams
1 1/4 to 1 1/2 pounds white turnip
1 teaspoon cinnamon
1 teaspoon sugar
1/8 teaspoon cayenne pepper
1/3 teaspoon salt
2 tablespoons fresh lemon juice
3 tablespoons finely minced dill
1 tablespoon cornstarch dissolved in
    1 tablespoon water (optional)

Prepare marinade in a large flat-bottomed bowl or Dutch oven: Combine vinegar, orange juice concentrate, 1 tablespoon oil, seasonings, caraway and 1/4 cup sherry. Add turkey, turning several times to coat. Cover and refrigerate overnight.

Soak clay pot (including cover) in tepid water for 20 to 30 minutes.

Fit work bowl of food processor with steel blade and, with machine running, drop shallot and garlic clove halves through feed tube. Scrape into measuring cup. (You will need about 2/3 cup firmly packed mixture.) Gently separate skin from flesh of breast; push half the mixture under skin on each side of breast, smoothing out and patting down skin to distribute evenly. Cut away any surplus skin.

Fit food processor with slicing blade. Using gentle pressure, thinly slice onions. Slice peeled yams and turnip separately. Heat remaining 1 1/2 tablespoons oil in large heavy-bottomed saucepan. Add onion and saut