Roasted Turkey Breast with Fig Balsamic Glaze and Pearls
Roasted Turkey Breast with Fig Balsamic Glaze
Sticky Balsamic
8
30 minutes
1 hours 15 minutes
American
Dinner
This roasted turkey breast is moist and flavorful, topped with a sweet and tangy fig balsamic glaze that elevates it to a showstopper dish. Perfect for Thanksgiving, it combines the richness of turkey with the delightful pop of fig balsamic pearls for an unforgettable meal.
Ingredients
1 boneless turkey breast (1.5-2kg/3.3-4.4lbs) boneless turkey breast
3 tablespoons olive oil
2 teaspoons fresh thyme leaves
2 teaspoons fresh rosemary, finely chopped
4 cloves garlic, minced
2 teaspoons sea salt
1 teaspoon black pepper
Zest of 1 lemon
120ml (½ cup) Sticky Balsamic Fig Vinegar
60ml (¼ cup) chicken stock
2 tablespoons honey
1 tablespoon butter
1 teaspoon Dijon mustard
3-4 tablespoons Sticky Balsamic Fig Pearls
Fresh thyme sprigs for garnish
Fresh figs, quartered (optional)
Directions
Take your turkey breast out of the fridge 30 minutes before cooking—room temperature meat cooks more evenly. Pat it completely dry with paper towels.
In a small bowl, mix together the olive oil, thyme, rosemary, minced garlic, salt, pepper, and lemon zest. Rub this all over the turkey breast, getting into every nook and cranny.
Preheat your oven to 190°C/375°F. Place the turkey breast in a roasting pan and roast for 60-75 minutes, or until the internal temperature reaches 74°C/165°F. Use a meat thermometer.
While the turkey is roasting, make your fig balsamic glaze. In a small saucepan, combine the Sticky Balsamic Fig Vinegar, chicken stock, honey, and Dijon mustard. Bring to a simmer over medium heat and cook for 8-10 minutes until it's reduced by half and coats the back of a spoon. Stir in the butter at the end for extra richness.
About 15 minutes before the turkey is done, brush it generously with the fig balsamic glaze. Return it to the oven. When it's cooked through, remove it from the oven, brush with more glaze, and let it rest for 10-15 minutes.
Slice the turkey breast against the grain into thick slices. Arrange on a serving platter, drizzle with any remaining glaze, and scatter those Sticky Balsamic Fig Pearls over the top. Garnish with fresh thyme and fresh figs if you're feeling fancy.