Roasting a bone-in split turkey breast is a great way to enjoy fresh turkey without the hassle of roasting a whole bird. You can usually find split breasts around Thanksgiving and Christmas in the meat department of your local grocery store. This recipe uses a marinade very similar to the one I use in the Apricot and Fig Roasted Turkey Breast recipe in my Whole Life Nutrition Cookbook. I am using an organic sugar-free wild blueberry jam in this recipe instead of apricot jam, and omitting the fresh figs. Read labels when purchasing your jam to be sure it is sugar-free, or the turkey breast may become overly sweet if you use a traditional sugar-sweetened jam. It is best to let the turkey breast marinate overnight to allow the meat to slowly incorporate the marinade's flavors, and to allow the acids in the vinegar to begin to break down tougher meat fibers. Serve roasted turkey with baked sweet potatoes, steamed green beans, and a festive salad for a healthy holiday meal.
You'll need to allow time to let the turkey breast marinate. Plan for 8 to 24 hours of marinating time.
