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Turkey Breast with Figs and Ancho Chili Pepper

  • Prep 5 min
  • Total 1 hr 20 min
  • Ingredients 10
  • Servings 6

Ingredients

1
3 lb turkey breast
Salt and pepper to taste
1/2
cup fig butter
1/2
cup balsamic vinegar
1/2
teaspoon ancho chili pepper powder
1/2
teaspoon garlic powder
1/2
teaspoon onion powder
1/2
teaspoon cumin
1/3
cup sage leaves, finely chopped
1/2
- 1 cup Progresso™ chicken broth

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

If you can't find fig butter in the market, you can make it at home. Place 2 cups of figs in a food processor with 1/2 cup of water and 2 cups of melted butter, process until pasty in consistency. Add more water if necessary.

Is your Thanksgiving menu ready? Mine is! This year, like every other year, I'm only preparing the turkey breast. I don't like wasting food, but my family only likes white meat, so by only cooking the breast I save time and money. The best part of preparing only the breast is that you don't have to spend all day cooking. You can even leave the turkey seasoned over night, something I highly recommend. This will make the turkey flavorful and save you even more time. Happy Thanksgiving!

Directions

  • 1 Season the turkey breast with salt and pepper to taste.
  • 2 Mix the fig butter, vinaigrette, ancho chili pepper, garlic, onion, cumin and sage leaves.
  • 3 Rub the turkey with this mixture, cover and refrigerate for 30 minutes. You can do this the night before to give the turkey more flavors.
  • 4 Preheat the oven to 325°F. Lightly sprinkle a baking dish with olive oil.
  • 5 Place the turkey in the baking dish and add 1/2 cup of broth. Bake until the internal temperature reaches 165°F, about 1 hour. Add more broth as is necessary to keep a bit of liquid in the dish.
  • 6 Transfer the turkey to a dish and cover with aluminum foil. Let sit for at least 15 minutes before carving.

Is your Thanksgiving menu ready? Mine is! This year, like every other year, I'm only preparing the turkey breast. I don't like wasting food, but my family only likes white meat, so by only cooking the breast I save time and money. The best part of preparing only the breast is that you don't have to spend all day cooking. You can even leave the turkey seasoned over night, something I highly recommend. This will make the turkey flavorful and save you even more time. Happy Thanksgiving!

Rate and Comment

Oriana Romero Oriana Romero
September 28, 2015

Is your Thanksgiving menu ready? Mine is! This year, like every other year, I'm only preparing the turkey breast. I don't like wasting food, but my family only likes white meat, so by only cooking the breast I save time and money. The best part of preparing only the breast is that you don't have to spend all day cooking. You can even leave the turkey seasoned over night, something I highly recommend. This will make the turkey flavorful and save you even more time. Happy Thanksgiving!