Recipe Ready Turkey: Roasted Turkey Breast with Fresh Figs and Kalamata Olives

April 28, 2012

Roasted Turkey Breast with Fresh Figs and Kalamata Olives

Chef Bob – Harmons Station Park
Serves 6

1               each  Harmons Recipe Ready boneless skinless turkey breast
1/4           cup  garlic — finely minced
1/2           cup  low sodium chicken broth
1               tablespoon  dried oregano
1/4           teaspoon  freshly ground black pepper
3               tablespoons  red wine vinegar
20            each  kalamata olives — pitted
3               tablespoons  capers — with some of the juice.
3               each  bay leaf
1/4           cup  brown sugar
1                cup  white wine
1 1/2         cups  fresh figs or 1cup dried figs — cut in half

In a large bowl, combine the turkey, broth, garlic, oregano, pepper, vinegar, olives, capers with juice, and bay leaves. Cover and refrigerate for at least 8 hours.

Pre-heat the oven to 350 degrees. Place the Turkey in a baking dish and cover with the marinade. Sprinkle with brown sugar and pour wine around the turkey. Bake 1 hour, or until the turkey reaches 165 degrees, basting every 10 minutes. After 15 minutes of cooking, add the figs. To serve, remove the bay leaves and transfer the turkey to a serving platter. Spoon the resulting sauce with the capers, olives, and figs, over the turkey.

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