Roasted Turkey Breast with Blueberry Balsamic Glaze
Total Time
1 hour and 20 minutes
Prep Time
20 minutes
Cook Time
1 hour
Rating
5 out of 5 stars
(2)
Ingredients
2 servings
- 1 large onion, thinly sliced
- 1 Turkey Breast, skin on, bone-in (2-3 lbs)
- salt and pepper to taste
- olive oil (or butter)
- 2 cups frozen blueberries ( divided)
- ½ cup dried figs, sliced, or if small, halved
- ½ cup balsamic vinegar
- 1 tablespoon maple syrup
- 1 ½ tablespoon whole grain mustard
- ¼ teaspoon salt and pepper
- a few sprigs fresh rosemary
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Preparation
Step 1
Preheat oven to 450 F
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Pull from the oven and let it rest 5-10 minutes before serving.
Step 6
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