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