Ingredients Jump to Instructions ↓

  1. 1/2 medium red onion, chopped

  2. 2 teaspoons vegetable oil

  3. 1 1/2 teaspoons fresh thyme, minced

  4. 1/2 teaspoon salt, divided use

  5. 1 pound Honeysuckle White Breast Roast

  6. 1/2 cup raspberry preserves, seedless

  7. 2 tablespoons balsamic vinegar

  8. 1/8 teaspoon pepper Fresh raspberries (optional garnish)

Instructions Jump to Ingredients ↑

  1. Sauté onion in oil until tender. Sprinkle thyme and 1/4 teaspoon salt over turkey. Cook with onion for 5 minutes on each side or until no longer pink. Remove turkey from pan and keep warm. Add the remaining salt, raspberry preserves, balsamic vinegar and pepper to pan. Cook over medium heat, stirring often until preserves are melted and sauce is thoroughly heated. Pour 2/3 raspberry sauce on serving dish. Place turkey on sauce and pour remaining sauce over centers of turkey cuts. Garnish with additional fresh thyme and fresh raspberries, if desired.


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