Apple and Balsamic Turkey Roast
Apple and Balsamic Turkey Roast
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  • 1 turkey breast roast, about 2.5 lb (1.2 kg) with the skin, tied
  • 1/4 cup (60 ml) olive oil
  • 1/4 cup (60 ml) balsamic vinegar
  • 3 tablespoons (45 ml) honey
  • 1 shallot, chopped
  • 1 cup (250 ml) chicken broth, approximately
  • 2 Cortland apples, peeled and diced
  • 1 clove garlic, chopped
  • Salt and pepper
  • Preparation
  • With the rack in the middle position, preheat the oven to 180 °C (350 °F).
  • In a large skillet, brown the roast in half the oil. Season with salt and pepper. Deglaze with the vinegar. Add the honey and shallot. Coat the meat thoroughly.
  • Add the broth and roast for about 1 hour and 10 minutes or until a thermometer inserted into the centre of the roast reads 82 °C (180 °F). Add broth during cooking, if needed. Cover and let rest for about 15 minutes.
  • Meanwhile, in a non-stick skillet, brown the apples and garlic in the oil. Season with salt. Pour the apples into the pan juices.
  • Slice the roast and drizzle with the pan juices and apples. Serve with wilted spinach or steamed bok choy.
  • Description
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