Roasted turkey breast with balsamic glaze and bell pepper-Onion sauté

Contributed by Preston Maring, MD

Roasted turkey breast with balsamic glaze and bell pepper-Onion sauté
The Hayward Kaiser Permanente Medical Center opened its market Wednesday, August 18th in partnership with the Pacific Coast Farmers' Market Association. The vendors, staff and members had a great day. KP's ninth market opens at the Vallejo Medical Center this Friday, the 20th. Have you ever bought a big bag of vegetables with great intentions to try a new recipe and had life get in the way? If that happened to you after reading last week's recipe for roasted bell peppers and cherry tomatoes, you might already have most of the ingredients for this week's offering. Turkey doesn't have to be a once or twice a year protein source. Tasty and relatively inexpensive, turkey breast is also very low in fat. This is an excellent, easy and healthy dinner. All previous recipes of the week can be found online at If you can't open the link directly from your e-mail, copy and paste the link into the address bar of your internet browser.


  • 1/2 turkey breast, bone in, approximately 2 lbs
  • Olive oil
  • Four bell peppers (combination of red, yellow or orange, seeded and cut into narrow strips)
  • 1 large onion, thinly sliced
  • 1 Tbsp chopped fresh thyme
  • 5 Tbsp balsamic vinegar
  • 3 Tbsp capers, rinsed and drained
  • Salt and pepper


Preheat the oven to 400°. It is important to brown the turkey breast well without overcooking it internally. Rub it with a little olive oil and season with salt and pepper. Place in a roasting pan and roast until the internal temperature is 170° in the thickest part. This takes about 45 minutes. After removing the turkey, the internal temperature will rise another 5° bringing it to perfection. The juices will run clear when pierced with a fork. Heat a little oil in a large non-stick skillet. Sauté the bell peppers and onion over medium-high heat until brown at the edges, about 10 minutes. Add thyme and stir a couple of minutes. Add 2 Tbsp balsamic vinegar and capers. Season to taste with salt and pepper. Remove the turkey from the roasting pan. Slice it, arrange it on a platter, sample a little piece and keep warmed. Heat the pan over two burners. Add the remaining 3 Tbsp balsamic vinegar and bring it to a boil scraping up those little brown bits. Pour glaze over the turkey, arrange the bell pepper sauté around the turkey and serve.