Tuesday, November 24, 2015

Roasted Turkey with Apricots and Rosemary

With Thanksgiving around the corner i.e., 2 days away, I can hardly contain my excitement with all of these yummy fall ingredients! Unfortunately, this year I will not be able to head home for Thanksgiving. But, family time is what you make it and i'm so happy to be able to find relatives nearby that I can join in the Thanksgiving festivities. But it got me thinking, delicious turkey recipes should not be reserved for Thanksgiving only, right? Naturally that meant I was out to buy my turkey breast. Don't be afraid of having turkey on days other than Thanksgiving. When done right, it can be an excellent source of protein, vitamins, and minerals!

10 oz. Turkey Breast, skinless, boneless
4 tbs. white Balsamic Vinegar
2 tbs. Olive Oil
1 tbs. local Honey
4 tbs. fresh Rosemary
2 tbs. fresh Thyme
12 dried Apricot halves, chopped
2 yellow Onions, chopped
6 garlic cloves
2 bay leaves
1 cup boiling water

Yields ~ 2 servings

Directions: Preheat oven to 425 deg F. Whisk together vinegar, oil, honey, rosemary, and thyme. In a deep walled oven pan, spread out onions, garlic, apricots, and bay leaves. Pour water into pan and cover with aluminum foil, this will help bring out the flavors of the onions and garlic.  Pour whisked mix over turkey breast and massage in! Place turkey on top of onion mix. Cover with foil and place in oven for 20 minutes. Check internal temperature, make sure thickest part of breast is at least 165 deg F.

I served my turkey with some roasted Delicata squash tossed in olive oil and topped with fresh oregano! It was fantastic!


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