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

Peter Bohane

Servings

4-6

Prep Time

10 minutes

Cook Time

45 minutes

Calories

300

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

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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