This recipe is a perfect holiday dinner idea!
Place the Turkey Breasts in a baking dish, seasoning with salt and pepper.
Add in the Shallot, Lemon Slices, Zest, Rosemary, Thyme, Sage and Red Pepper.
Drizzle Honey over the Turkey, then coat with Extra Light Olive Oil.
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.
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.
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.
Add in Raspberries, Honey, Ground Cinnamon and Ground Ginger.
Allow to simmer, stirring occasionally for 20 minutes. Add in Toasted Pecans.
Once mixture has reduced to a thick, syrupy texture, serve immediately or chill first.
Ingredients
Directions
Place the Turkey Breasts in a baking dish, seasoning with salt and pepper.
Add in the Shallot, Lemon Slices, Zest, Rosemary, Thyme, Sage and Red Pepper.
Drizzle Honey over the Turkey, then coat with Extra Light Olive Oil.
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.
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.
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.
Add in Raspberries, Honey, Ground Cinnamon and Ground Ginger.
Allow to simmer, stirring occasionally for 20 minutes. Add in Toasted Pecans.
Once mixture has reduced to a thick, syrupy texture, serve immediately or chill first.
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