Blueberry Turkey Breast

5 from 1 vote

Roasted turkey breast with blueberry sauce made with fresh or frozen blueberries, chicken broth, and a little balsamic vinegar. The turkey is brined overnight, seared, and roasted until tender.

Prep Time20

Cook Time1

Brining Time12

Total Time13 20

Course: Poultry

Cuisine: American

Servings: people

Calories: 375kcal

Author: Adina Beck

Equipment

Large nonreactive container with a lid for brining Note 1
Cast-iron skillet or roasting tin Note 2
Large frying pan , if not using a cast-iron skillet
Small saucepan , if making the sauce separately
Meat thermometer
Small bowl
Whisk

Ingredients

Turkey:

1 boneless skin-on turkey breast , about 2¼–2¾ lbs (1–1.2 kg), Note 3
2 tablespoons vegetable oil divided
ground black pepper Note 4

Brine:

about 15 cups water
⅔ cup fine sea salt Note 5
3 tablespoons brown sugar
2 tablespoons Worcestershire sauce
1 teaspoon black peppercorns
2 bay leaves
1 tablespoon dried marjoram or rosemary

Blueberry sauce:

1 small onion very finely chopped
1 tablespoon unsalted butter
2½ cups blueberries fresh or frozen
¾ cup low-sodium chicken broth
1 tablespoon maple syrup
2 teaspoons cornstarch
1-2 teaspoons balsamic vinegar to taste
a pinch of cayenne pepper
fine sea salt and ground black pepper to taste

US - EU

Instructions

Brine the turkey:

Make the brine: Combine the water, salt, brown sugar, Worcestershire sauce, peppercorns, bay leaves, and dried herbs in a large container. Stir well until the salt and sugar dissolve.
about 15 cups water + ⅔ cup fine sea salt + 3 tablespoons brown sugar + 2 tablespoons Worcestershire sauce + 1 teaspoon black peppercorns + 2 bay leaves + 1 tablespoon dried marjoram or rosemary
Brine the turkey: Place the turkey breast in the brine, making sure it is completely submerged. Cover the container with a lid or plastic wrap and refrigerate overnight.
1 boneless skin-on turkey breast

Roast the turkey:

Preheat the oven to 350°F/180°C.
Prepare the turkey: Remove the turkey breast from the brine and pat it dry with paper towels. Discard the brine.
Season: Rub the turkey breast with 1 tablespoon of vegetable oil and sprinkle it with ground black pepper.
1 tablespoons vegetable oil + ground black pepper
Sear: Heat the remaining tablespoon of oil in a cast-iron skillet over medium-high heat. Sear the turkey breast for 2-3 minutes on each side until golden brown. Turn it carefully so it browns on all sides.
1 tablespoons vegetable oil
Roast: Transfer the skillet to the oven and roast the turkey breast for about 50 minutes, or until the internal temperature reaches 165°F/74°C in the thickest part. Start checking after 45 minutes and continue roasting as needed.
Rest: Remove the skillet from the oven and transfer the turkey breast to a cutting board or serving platter. Let it rest for 15 minutes while you make the blueberry sauce.

Make the blueberry sauce:

Cook the onion: If using the same cast-iron skillet, place it over medium-low heat and add the butter to the cooking juices. Add the finely chopped onion and cook for about 2 minutes, stirring almost constantly. The skillet will still be very hot from the oven, so watch the onion carefully to prevent it from burning.
1 tablespoon unsalted butter + 1 small onion
If using a separate saucepan, melt the butter over medium heat and cook the onion for 3–4 minutes until softened. Pour in the cooking juices from the roasting tin.
Add the blueberries: Add the blueberries, chicken broth, and maple syrup. Bring to a gentle simmer and cook for 2–3 minutes, stirring occasionally. Some of the blueberries will begin to soften and release their juices.
2½ cups blueberries + ¾ cup low-sodium chicken broth + 1 tablespoon maple syrup
Thicken the sauce: Whisk the cornstarch with about 1 tablespoon of cold water in a small bowl until smooth. Slowly stir the mixture into the simmering sauce. Let it bubble briefly, stirring, until the sauce thickens slightly.
2 teaspoons cornstarch
Adjust the seasoning: Stir in 1 teaspoon of balsamic vinegar, a pinch of cayenne pepper, and a little ground black pepper. Taste and add the remaining balsamic vinegar and a little salt if needed.
1-2 teaspoons balsamic vinegar + a pinch of cayenne pepper + fine sea salt and ground black pepper
Serve: Cut the turkey breast into thick slices and serve with the warm blueberry sauce.

Notes

Brining container: I used a large enameled Dutch oven. You can also use a glass, stainless steel, or food-safe plastic container large enough to hold the turkey and brine. Avoid aluminum, copper, and other reactive metals, as the salty brine can react with them. Make sure the turkey stays completely submerged and refrigerated.
Skillet: I use a cast-iron skillet because I can sear the turkey on the stovetop and then transfer the skillet directly to the oven. If you don't have one, sear the meat in a regular frying pan and transfer it to a roasting tin. You can also use the cast-iron skillet to make the blueberry sauce after removing the turkey.
Turkey breast: You can use a boneless, skinless turkey breast instead. It may cook a little faster, so check the internal temperature rather than relying only on the roasting time.
Seasoning: I only used black pepper because the turkey was already seasoned by the brine. You can add about 2 teaspoons of poultry seasoning or a mixture of sweet and smoked paprika if you like. Choose a salt-free seasoning blend so the turkey doesn't become too salty.
Salt: I use fine sea salt. Different types of salt have different crystal sizes, so weighing the salt is more reliable than measuring it by volume.

Nutrition