Description
A simple holiday recipe for Roasted Turkey Breast with a Blueberry Balsamic Glaze with Rosemary, Dried Figs and Whole Grain Mustard.
Ingredients
Units
Scale
- 1 large onion, thinly sliced
- 1 Turkey Breast, skin on, bone-in (2–3 lbs)
- salt and pepper to taste
- olive oil (or butter)
Blueberry Balsamic Glaze
- 2 cups frozen blueberries ( divided)
- 1/2 cup dried figs, sliced, or if small, halved
- 1/2 cup balsamic vinegar
- 1 tablespoon maple syrup
- 1 1/2 tablespoon whole grain mustard
- 1/4 teaspoon salt and pepper
- a few sprigs fresh rosemary
Instructions
- Preheat oven to 450 F
- Coat a large heavy bottom skillet or dutch oven, with olive oil. Place sliced onion in the bottom. Rub Turkey on all sides with oil ( or butter) and generously salt and pepper, both sides. Place in the oven and immediately turn oven down to 400 F, and bake for 40 minutes.
- In the meantime, make the Blueberry glaze: place ½ cup of the blueberries (saving the rest), the sliced figs and the balsamic in small sauce pan. Bring to a simmer, then turn heat to low, or medium low, uncovered, keeping at a very gentle simmer, stirring occasionally until reduced by half. Stir in maple syrup, whole grain mustard and a pinch of salt and pepper.
- After the turkey has cooked for 40 minutes, brush the turkey with the glaze and pour the rest over the top. Give the pan a shake. Surround the turkey with the remaining blueberries and sprigs of rosemary and continue roasting in the oven, lowering heat to 350 F, until the turkey reaches 160F, about 15-20 minutes, depending on the size.
- Pull from the oven and let it rest 5-10 minutes before serving.
Notes
Leftover Turkey will keep up to 4 days in the fridge.
Nutrition
- Serving Size: 8 ounces
- Calories: 588
- Sugar: 24.1 g
- Sodium: 1356.5 mg
- Fat: 18.6 g
- Saturated Fat: 4 g
- Carbohydrates: 33.5 g
- Fiber: 4 g
- Protein: 67.5 g
- Cholesterol: 228.9 mg