Roasted Turkey Breast with Balsamic Vinegar Glaze and Sugar Snap Peas

Name: Roasted Turkey Breast with Balsamic Vinegar Glaze and Sugar Snap Peas
Yield: 4 servings
Ingredients: 1 bone-in half turkey breast, about 2 1/2 pounds; 2 teaspoons extra virgin olive oil; Freshly ground black pepper, to taste; 1/2 cup apple cider or homestyle apple juice; 1/2 cup balsamic vinegar; 2 tablespoons maple syrup; 1 teaspoon minced fresh rosemary

From: Hip Kosher

Servings: 4 servings

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Ronnie's Notes

This dish is delicious with Sweet Potato Pancakes (page xx) and a simple sautéed green vegetable such as sugar snap peas.

Ingredients

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Scale Recipe

1 bone-in half turkey breast, about 2 1/2 pounds
2 teaspoons extra virgin olive oil
Freshly ground black pepper, to taste
1/2 cup apple cider or homestyle apple juice
1/2 cup balsamic vinegar
2 tablespoons maple syrup
1 teaspoon minced fresh rosemary

Instructions

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Preheat the oven to 425°F.

Rinse and dry the turkey breast and place it skin-side up in a roasting pan.

Brush the skin with olive oil and sprinkle to taste with pepper.

Roast for .

While the turkey roasts, combine the apple cider, vinegar, and maple syrup in a small pan.

Bring to a boil and cook on high heat for or until reduced to a syrupy texture.

When the turkey has roasted for , reduce the oven heat to 350°F.

Brush some of the vinegar mixture on the breast and sprinkle with rosemary.

Roast for another and brush with the remaining glaze.

Continue to roast for another 20– or until a meat thermometer placed in the thickest part of the breast measures 160–170°F, basting occasionally with the pan juices.

Remove the turkey from the oven and let rest for before carving.

Serve with pan fluids.

Makes 4 servings.

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