½cupPecans, Toasted (Crushed or Halved depending on preference)
2tspGround Cinnamon
1tspGround 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
3Turkey Breasts (About 1lb Each)
1pinchSalt and Pepper
1Medium-Large Shallot, Diced Small
1Lemon, Zested and Sliced
2Fresh Rosemary Sprigs
2Fresh Thyme Sprigs
2Fresh Sage Sprigs
2tbspHoney
1pinchRed Pepper, Crushed
2cupsExtra Light Olive Oil
Cran-Raspberry Compote
2cupsWhite Wine
6ozCranberries
8ozRaspberries
½cupHoney
½cupPecans, Toasted (Crushed or Halved depending on preference)
2tspGround Cinnamon
1tspGround 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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