Best Roasted Turkey Breast With Dried Fruits Pan Sauce Recipes

Fruited Turkey Breast image

Provided by Mirj2338

Categories Poultry

Time 1h55m

Yield 4 serving(s)

Number Of Ingredients 12

1 (3 lb) turkey breast
1/2 teaspoon thyme
1/2 teaspoon rosemary
1 large onion, chopped
1 large green pepper, chopped
3 carrots, peeled and chopped
1 (8 ounce) package mixed dried fruit, coarsely chopped (prunes, pears, apples, apricots, etc.)
1 sweet potato, peeled and chopped
1 (8 ounce) can unsweetened pineapple chunks, juice reserved
1 tablespoon brown sugar
2 tablespoons ketchup
1/2 cup dry red wine

Steps:

Preheat the oven to 450 F.
Place the turkey breast, skin side up, in a 13 x 9 baking pan.
Sprinkle with the thyme and rosemary.
Roast, uncovered, for about 25 minutes.
Remove from the oven, drain off and discard any fats and juices.
Reduce the oven temperature to 350 F.
Arrange the onion, pepper, carrots, dried fruit, sweet potato and pineapple chunks around the turkey.
Mix together the reserved pineapple juice, brown sugar, ketchup and red wine.
Pour over and around turkey.
Cover pan loosely with foil.
Return to the oven and bake 1 hour longer.
Remove the foil and continue baking 20 to 30 minutes, basting occasionally with the pan juices, until the sauce has thickened and the turkey is cooked through.

Nutrition Facts : Calories 823.3, Fat 24.5, SaturatedFat 6.6, Cholesterol 221.1, Sodium 349.8, Carbohydrate 68.2, Fiber 9.1, Sugar 17.5, Protein 78.1

Rosemary Orange Roasted Turkey Breast image

Provided by By Inspired Taste

Categories Entree

Time 3h5m

Yield 6

Number Of Ingredients 12

1 bone-in whole turkey breast (5 to 7 lb), thawed if frozen
3 cloves garlic, finely chopped
2 tablespoons chopped fresh rosemary
2 teaspoons Dijon mustard
2 teaspoons salt
1/2 teaspoon pepper
6 tablespoons orange juice
2 tablespoons olive oil
1/2 cup dry white wine
1/4 cup lemon juice
1/4 cup chicken broth
1 orange, cut into thin slices

Steps:

Heat oven to 325°F. Place turkey breast, skin side up, in shallow roasting pan.
In small bowl, mix garlic, rosemary, mustard, salt, pepper, 2 tablespoons of the orange juice and the oil.
Loosen turkey skin, using fingers or spoon; rub garlic mixture under and over turkey skin. Insert ovenproof meat thermometer so tip is in thickest part of breast and does not touch bone.
Pour wine, lemon juice, broth and remaining 1/4 cup orange juice into roasting pan.
Roast uncovered 2 hours to 2 hours 30 minutes or until thermometer reads at least 165°F. Place turkey on warm platter; cover with foil. Let stand 15 minutes before carving. Spoon pan juices over turkey; garnish with orange slices.

Nutrition Facts : ServingSize 1 Serving