Marinaded Turkey Breast and Cran-Raspberry Compote

AuthorOMB Z&ECategory, DifficultyBeginner

This recipe is a perfect holiday dinner idea!

Yields6 Servings
Prep Time30 minsCook Time1 hr 30 minsTotal Time2 hrs
Marinaded Turkey
 3 Turkey Breasts (About 1lb Each)
 1 pinch Salt and Pepper
 1 Medium-Large Shallot, Diced Small
 1 Lemon, Zested and Sliced
 2 Fresh Rosemary Sprigs
 2 Fresh Thyme Sprigs
 2 Fresh Sage Sprigs
 2 tbsp Honey
 1 pinch Red Pepper, Crushed
 2 cups Extra Light Olive Oil
Cran-Raspberry Compote
 2 cups White Wine
 6 oz Cranberries
 8 oz Raspberries
 ½ cup Honey
 ½ cup Pecans, Toasted (Crushed or Halved depending on preference)
 2 tsp Ground Cinnamon
 1 tsp Ground Ginger
Marinaded Turkey Breast
1

Place the Turkey Breasts in a baking dish, seasoning with salt and pepper.

2

Add in the Shallot, Lemon Slices, Zest, Rosemary, Thyme, Sage and Red Pepper.

3

Drizzle Honey over the Turkey, then coat with Extra Light Olive Oil.

4

Using plastic wrap, seal the Turkey in the baking dish, pressing down so the oil coats the Turkey and other ingredients. Store in refrigerator for 12-24 hours.

5

Remove plastic wrap and cover with foil*. Cook at 375F degrees for approximately 1 hour, or when the thickest part of the Turkey reads 160F degrees. Baste every 20 minutes.

*Remove foil after 45 minutes.

Cran-Raspberry Compote
6

In a sauce pan add cranberries and 2 cups of your favorite White Wine. Uncovered, bring to a boil, then drop down immediately to a simmer.

7

Add in Raspberries, Honey, Ground Cinnamon and Ground Ginger.

8

Allow to simmer, stirring occasionally for 20 minutes. Add in Toasted Pecans.

9

Once mixture has reduced to a thick, syrupy texture, serve immediately or chill first.

Ingredients

Marinaded Turkey
 3 Turkey Breasts (About 1lb Each)
 1 pinch Salt and Pepper
 1 Medium-Large Shallot, Diced Small
 1 Lemon, Zested and Sliced
 2 Fresh Rosemary Sprigs
 2 Fresh Thyme Sprigs
 2 Fresh Sage Sprigs
 2 tbsp Honey
 1 pinch Red Pepper, Crushed
 2 cups Extra Light Olive Oil
Cran-Raspberry Compote
 2 cups White Wine
 6 oz Cranberries
 8 oz Raspberries
 ½ cup Honey
 ½ cup Pecans, Toasted (Crushed or Halved depending on preference)
 2 tsp Ground Cinnamon
 1 tsp Ground Ginger

Directions

Marinaded Turkey Breast
1

Place the Turkey Breasts in a baking dish, seasoning with salt and pepper.

2

Add in the Shallot, Lemon Slices, Zest, Rosemary, Thyme, Sage and Red Pepper.

3

Drizzle Honey over the Turkey, then coat with Extra Light Olive Oil.

4

Using plastic wrap, seal the Turkey in the baking dish, pressing down so the oil coats the Turkey and other ingredients. Store in refrigerator for 12-24 hours.

5

Remove plastic wrap and cover with foil*. Cook at 375F degrees for approximately 1 hour, or when the thickest part of the Turkey reads 160F degrees. Baste every 20 minutes.

*Remove foil after 45 minutes.

Cran-Raspberry Compote
6

In a sauce pan add cranberries and 2 cups of your favorite White Wine. Uncovered, bring to a boil, then drop down immediately to a simmer.

7

Add in Raspberries, Honey, Ground Cinnamon and Ground Ginger.

8

Allow to simmer, stirring occasionally for 20 minutes. Add in Toasted Pecans.

9

Once mixture has reduced to a thick, syrupy texture, serve immediately or chill first.

Notes

Marinaded Turkey Breast and Cran-Raspberry Compote
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