Turkey Breasts with Blueberries and Peaches

Turkey in August? Yes, please. Our local grocer, Harmon’s, was having a meat sale and one of the selections was skinless turkey breasts. I normally have turkey with all the standard fixin’s; dressing, mashed potatoes and my famous green bean casserole. But with those high temps, I had to have something much lighter. I found this recipe on the blog “A Bit of the Bluegrass” and just had to make it.

Adapted from A Bit of the Bluegrass

Turkey Ingredients
2 Turkey Breasts, medium sized
2 cloves garlic, smashed
1/4 cup Maple Syrup
1/2 cup Orange Juice
1/4 teaspoon dried sage
1/2 teaspoon dried rosemary
salt and pepper to taste

Place the syrup, juice, and spices in a large container and stir to combine. Add turkey and allow to marinate for at least 30 minutes. Remove from marinade and sprinkle with salt and pepper.

Pan fry in a skillet on medium-high heat for about 3 minutes on each side, or long enough to sear well.

Remove the turkey breasts to a baking dish and re-cover with the marinade and bake in a 350 degree oven until done through. (Time will vary depending on the thickness of the cut of your turkey but mine took about 25 minutes) Allow to stand for a few moments before cutting.

Now to make the blueberry Peach compote while the turkey is baking

Ingredients
1 large Peach
1 cup Blueberries
1 Tbs. Maple Syrup
1/8 – 1/4 Cup sugar (or substitute Xylitol)
pinch of salt

Place everything in a small nonstick saucepan. Stir to combine without breaking up the fruit. Allow to simmer over medium heat until the peaches become tender. Remove from heat. Serve hot or cold as desired.

Much lighter then the traditional fixin’s and the fruit complimented the turkey well. Hubby said he would eat the fruit compote over vanilla ice cream any day of the week and found it delicious over the turkey. I think this would also be good with some white fish, like tilapia or with shrimp.

For nutrition information, click the magic button