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

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 you happen to have 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. 

Ingredients

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

Directions

  1. Preheat the oven to 400 degrees. 
  2. 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. 
  3. Place in a roasting pan and roast until the internal temperature is 170 degrees in the thickest part. This takes about 45 minutes. 
  4. After removing the turkey, the internal temperature will rise another 5 degrees bringing it to perfection. The juices will run clear when pierced with a fork. 
  5. Heat a little oil in a large non-stick skillet. 
  6. Sauté the bell peppers and onion over medium-high heat until brown at the edges, about 10 minutes. 
  7. Add thyme and stir a couple of minutes. Add 2 tablespoons of balsamic vinegar and capers. 
  8. Season to taste with salt and pepper. 
  9. Remove the turkey from the roasting pan. 
  10. Slice it, arrange it on a platter, sample a little piece and keep warmed. 
  11. Heat the pan over two burners. 
  12. Add the remaining 3 tablespoons balsamic vinegar and bring it to a boil scraping up those little brown bits. 
  13. Pour glaze over the turkey, arrange the bell pepper sauté around the turkey and serve.