Roasted Turkey Breast with Blueberry Balsamic Glaze

• Gluten free

• Meat

  • 1 Turkey breast, skin on, bone in 2-3 lb

• Produce

  • 2 cups Blueberries, frozen
  • 1/2 cup Figs, dried
  • 1 Onion, large
  • 3 sprigs Rosemary, Fresh

• Condiments

  • 1/2 cup Balsamic vinegar
  • 1 tbsp Maple syrup
  • 1 1/2 tbsp Mustard, whole grain

• Baking & Spices

  • 1 Blueberry fig balsamic glaze
  • 1 Pepper
  • 1 Salt
  • 1/4 tsp Salt and pepper

• Oils & Vinegars

  • 1 Olive oil

Found on feastingathome.com

Description

Ingredients

• 1 large onion, thinly sliced
• 1 Turkey Breast, skin on, bone in 2-3 lb
• salt
• pepper
• olive oil ( or butter)
• Blueberry Fig Balsamic Glaze
• 2 Cups frozen blueberries ( divided)
• ½ Cup dried figs, sliced, or if small, halved
• ½ C balsamic vinegar
• 1 T maple syrup
• 1 ½ T whole grain mustard
• ¼ teaspoon salt and pepper
• a few sprigs fresh rosemary
• 2 tablespoons olive oil
• 1 large onion, thinly sliced
• 3 rosemary sprigs
• 1 bone-in turkey breast with skin on (2-­3 pounds)
• Salt & pepper
• Blueberry Balsamic Glaze Ingredients
• 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 tablespoons whole grain mustard
• 1⁄4 teaspoon salt and pepper

Directions

• 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 mean time make the glaze.
• Place ½ Cup of the blueberries (saving the rest), the sliced figs and 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 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, until it reaches 160F, 20 or more minutes, depending on the size.
• Pull form the oven and let rest 5-10 minutes before serving.
• Preheat oven to 450°F. In a large heavy oven safe bottom skillet over medium heat, add olive oil, onion and rosemary sprigs.
• Rub turkey on all sides with oil (or butter) and sprinkle with salt and pepper.
• Place turkey in pan, on top of onion mixture; transfer pan to the oven.
• Turn temperature down to 400°F, and bake for 40 minutes.
• Blueberry Balsamic Glaze Instructions
• Place 1⁄2 cup of the blueberries, figs and the balsamic vinegar in small sauce pan. Bring to a simmer, then turn heat to low, 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 with the glaze pour the rest over the top. Give the pan a shake.
• Surround the turkey with the remaining blueberries, lower oven temperature to 350 F and continue roasting in the oven, 20 or more minutes or until turkey reaches 160°F.