Blueberry -Balsamic and Rosemary Turkey Breast
Marinate for 8 to 24 hours.
1 bone-in turkey breast (3 to 4 pounds)
½ cup sugar-free blueberry jam
½ cup balsamic vinegar
3 tablespoons extra virgin olive oil
1 large shallot finely chopped
2 tablespoons fresh rosemary finely chopped
2 teaspoons sea salt
1 large sweet onion thinly sliced
4 sprigs fresh rosemary
1 cup water
- In a large bowl, whisk together the jam, vinegar, oil, shallot, rosemary, and salt.
- Rinse the turkey breast under cool running water and then place it into the bowl, flesh-side down. Be sure to spoon marinade all over any parts of the turkey breast that are not submerged.
- Cover the bowl and place into your refrigerator for 8 to 24 hours.
- Before you are ready to roast the turkey, remove it from the refrigerator and let it rest on your counter for 1 to 2 hours in the marinade to come to room temperature.
- Preheat oven to 325 degrees F.
- Slice the sweet onion and place it into the bottom of a 9x13-inch roasting pan.
- Remove the turkey from the marinade and place it flesh side up in the pan, on top of the onions.
- Spoon at least five spoonfuls of the marinade over the top of the turkey and around the pan on top of the onions. Place the rosemary sprigs around the turkey breast. Add the water to the bottom of the pan.
- Roast for approximately 90 minutes to 2 hours, depending on the weight. A 2-pound breast may be done in 60 minutes while a 4-pound breast will usually take around 2 hours. Use a thermometer to check the internal temperature. It should be 165 degrees F when done.
- Remove from oven and let rest for about 20 minutes. Then use a carving knife to slice the meat. Place it onto a platter. Serve with the sweet onions from the bottom of the pan. Strain the juices into a bowl using a fine mesh strainer. Spoon juices over the meat to add more flavor.
There are several good brands of blueberry jam at Whole Foods I recomend:
1. Good Good Jam
2. Crofters Jam
3. 365 Brand