Name: Marinade: Rosemary-Apple Turkey Breast
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4-6
Cuisine: Meditarranean
Ingredients: 3 TBSP Rosemary Fused Olive Oil; 3 TBSP Gravenstein Apple White Balsamic; Turkey Breast (2–3 LB, bone-in or boneless); 1 Shallot (finely minced); 2 Cloves Garlic (minced); 1 TSP Dijon Mustard; ¼ TSP Dried Thyme; Pinch Crushed Red Pepper Flakes; ¾ TSP Sea Salt; ¾ TSP Freshly Ground Black Pepper

Marinade: Rosemary-Apple Turkey Breast

Rated 5.0 stars by 1 users

Cuisine

Meditarranean

Author:

Peter Bohane

Servings

4-6

Prep Time

10 minutes

Cook Time

45 minutes

Calories

300

This juicy turkey breast showcases the herbal richness of Rosemary Fused Olive Oil and the crisp sweetness of Gravenstein Apple White Balsamic. Shallot, thyme, and a hint of red pepper add savoury depth and balance for a seasonal, elegant dish.

Cook Mode

image of turkey breast with cranberry sauce and lemon wedge

Ingredients

3 TBSP Rosemary Fused Olive Oil
3 TBSP Gravenstein Apple White Balsamic
Turkey Breast (2–3 LB, bone-in or boneless)
1 Shallot (finely minced)
2 Cloves Garlic (minced)
1 TSP Dijon Mustard
¼ TSP Dried Thyme
Pinch Crushed Red Pepper Flakes
¾ TSP Sea Salt
¾ TSP Freshly Ground Black Pepper

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Directions

Make Marinade: Mix all ingredients except the Turkey Breast in a bowl, or shake together in a jar until blended smoothly.
Add your Turkey Breasts to a glass dish, mixing bowl, or ziploc bag. Then, pour the marinade over and toss to coat thoroughly.
Leave to soak up the flavours on the counter for 2-4 hours, or for best results leave it overnight in the fridge.
Grill or BBQ on medium heat (375F) for 45-60 minutes, turning over halfway. Internal temperature should read 165F.
For max juiciness, rest on a chopping board for 15 minutes before slicing, loosely covered with foil. Slice ½ to ¼ inch thick.
Serve with a wedge of lemon, cranberry sauce, or roasted root vegetables.

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