Blueberry Turkey Breast

Amazing blueberry turkey breast roasted in a cast-iron skillet, tender, and served with a delicious berry sauce.

Turkey with Blueberry Sauce

This turkey with blueberry sauce is one of those few recipes found online that I just have to cook IMMEDIATELY. There are lots and lots of great recipes found on all the great blogs out there, and I mean to make so many of them all the time.

It was the first piece of turkey I cooked from the huge half-turkey I bought a few weeks ago from a farm in our village. In the meantime, I managed to cook another piece of it and used the leftover bones to cook a wonderful bone broth.

But back to the recipe: in case you do not want to cook a whole turkey for your Thanksgiving dinner, this would be a great alternative to eating turkey anyway. Probably not very traditional (and I really don't know much about that, as I have never had any Thanksgiving dinner in my life), but for sure delicious.

Otherwise, just save the recipe for Christmas or another Sunday when you feel you want to treat your family with a real festive meal.

The original recipe, which I really didn't change much, is from Feasting at Home. What I did change is that I used dried dates instead of figs and plain mustard instead of whole grain; I didn't have any figs or whole grain mustard at home.

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Blueberry Turkey Breast

Amazing blueberry turkey breast roasted in a cast-iron skillet, tender, and served with a delicious berry sauce.

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Course: Poultry

Cuisine: American

Prep Time: 20 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 20 minutes minutes

Servings: 6 people

Calories: 144kcal

Author: Adina

Equipment

• ▢
  Large cast-iron skillet

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Ingredients 

USEU

• ▢ 2 tablespoons olive oil
• ▢ 1 large onion
• ▢ 5 rosemary sprigs
• ▢ 1 bone-in turkey breast with skin on about 2-3 lbs/ 1-1 ½ kg
• ▢ salt and pepper
• ▢ 2 cups frozen blueberries divided
• ▢ ½ cup dried dates/ dried figs chopped
• ▢ ½ cup balsamic vinegar
• ▢ 1 tablespoon maple syrup
• ▢ 1 ½ tablespoon mustard/ whole grain mustard
• ▢ ¼ teaspoon fine sea salt
• ▢ ⅛ teaspoon black pepper

Instructions

• Preheat the oven to 230 degrees Celsius/ 450 degrees Fahrenheit.
• Prepare pan: Slice the onion thinly. Pour the olive oil into a large cast-iron pan or another oven-proof dish. Add the rosemary and the sliced onion.
• Rub the turkey breast with salt and pepper all over and place skin-side up in the pan.
• Roast: Reduce the oven temperature to 200 degrees Celsius/ 400 degrees Fahrenheit and roast for 40 minutes.
• Glaze: In the meantime, make the blueberry balsamic glaze. Place about 50 g/½ cup of the frozen blueberries in a small saucepan with the chopped dates/figs and the balsamic vinegar. Bring to simmer and cook on low heat, uncovered until reduced by half. Add the mustard, maple syrup, and some salt and pepper.
• Finish cooking: After the initial 40 minutes, brush the turkey breast with the glaze and pour the rest on top of it. Shake the pan, add the rest of the blueberries around the turkey. Turn the temperature down to 180 degrees Celsius/ 350 degrees Fahrenheit and roast for about another 20 minutes or until the turkey breast is cooked through.

Nutrition

Serving: 1/4 of the dish | Calories: 144kcal | Carbohydrates: 25g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 0.1mg | Sodium: 147mg | Potassium: 186mg | Fiber: 3g | Sugar: 19g | Vitamin A: 34IU | Vitamin C: 6mg | Calcium: 25mg | Iron: 1mg

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