Roasted Turkey Breast with Fruit Sauce
Miz Helen's Kitchen
Ingredients
1- 4 to 5 pound turkey breast, skin-on
Kosher salt and white pepper
2 cups apple juice
1 cup dried cranberries
1 cup dried apricots, diced
1/4 cup olive oil
4 tablespoons butter, soften
4 cloves garlic, minced
2 to 3 sprigs fresh rosemary
3 cups chicken stock
1 teaspoon cider vinegar
6 to 8 fresh sage leaves, diced
5 sage fresh sprigs for roasting and garnish
Directions
Remove the turkey breast from the refrigerator and generously salt and pepper on all sides, then set aside and let the breast come to room temperature.
While the turkey breast is coming to room temperature. Prepare the sauce.
In a medium sauce pan, pour in 2 cups apple juice, cranberries and diced apricots.
Bring the mixture to boil and immediately remove from the heat, place a lid on the sauce pan and set aside, until right before the breast is finished.
Place the turkey breast that has reached room temperature on to a roasting rack in a roasting pan.
In a small bowl, mix the soft butter and the garlic together, then spread the garlic butter mixture all over the breast. Pour the 1/4 cup olive oil over the entire breast.
In the bottom of the roasting pan pour in the 3 cups chicken stock, adding the rosemary sprigs and 2 to 3 sage sprigs.
Place the turkey breast into a 400 degree pre-heated oven.
Baste at 30 minute intervals.
Roast for 1 hour and check the internal temperature, it needs to be 165 degrees, this depends on your oven, so leave it in the oven until it reaches 165 degrees.
Remove from the oven and let stand for at least 30 minutes before slicing, this will allow the juices to stay inside the breast and stay moist.
Place the sauce pan with the dried fruit on the burner and bring up the heat to medium. Add the vinegar and diced sage leaves, some of the drippings from the roasting pan and stir. Cook for about 10 to 15 minutes, stirring frequently.
Move the turkey breast to a serving plate and pour some of the fruit sauce over the turkey breast before slicing.
Serve the remainder of the sauce on the side.
Garnish with the sage sprigs.