|A very well put together plate by my dad, notice more than half of it in greenery|
This was the main meal meat dish. I opted for the slowest version of cooking
1 bone in turkey breast, approximately 7 lbs
1/2 Cup apricot preserves
1/2 cup balsamic vinegar
1/2 cup water
2 TBS EVOO
1 TBS fresh chopped oregano
1 tsp salt
1 medium leek, chopped
10-20 figs (we used 6 fresh ones and the rest were dried and re-hydrated)
Rinse the Turkey breast. Place into a glass baking dish.
Mix the next ingredients up to, but not including, the leek. Pour over the turkey.
Surround the base of turkey with the figs and leek.
Allow to marinate. I marinated mine over night. I made a foil tent cover to keep it from stealing all my yummy marinade.
I didn't take the cover off, but placed it right into the oven, then turned it on and heated to 200*F. Allowed to cook about 8 hours or until the thermometer read 170*F. (Alternately you can roast at 325 for about half the time).
Slice turkey and cover with the drippings and figs
|obviously tasty, he finished it all!|
We paired this with;
Pear Hazelnut salad and Fresh Cranberry dressing
Mom Terry's yummy salad -best ever
Garlicky Green Beans
Twice Baked Sweet Potatoes
Followed up with Pumpkin Pie, home made ice cream and home whipped whipping cream
***Everything Gluten Free except the pie and rolls