• NATIONAL SITE
  • BRITISH COLUMBIA
  • SASKATCHEWAN
  • ALBERTA
  • MANITOBA
  • ONTARIO
  • QUEBEC
  • NEW BRUNSWICK
  • NOVA SCOTIA
  • PEI
  • NEWFOUNDLAND AND LABRADOR
  • YUKON
  • NUNAVUT
  • NORTHWEST TERRITORIES
1
Nutritional Information

Per serving

Calories:
413
Protein:
45 g
Fat:
16 g
Carbohydrates:
23 g
Sodium:
713 mg

Credit
Christopher Rivest @may.eighty.five

Serves: 4
Prep Time: 5 mins
Cook Time: 30 mins
  1. Preheat the oven to 350 F, and heat 1 tbsp each of the butter and oil in a large pan.
  2. Season each side of your turkey breast fillet with salt and pepper and turn heat to medium high.
  3. Once butter is bubbling, sear each side of your turkey until lightly browned, about 5 minutes per side.
  4. On a lined baking tray, cook your turkey in the oven for 15-20 (or until cooked through).
  5. In the same pan on medium heat; add the rest of the oil and butter, as well as the chopped onion. Cook for 2-3 minutes until soft and slightly caramelized.
  6. Add in the blueberries and cook for an additional 2 minutes.
  7. Stir in the vinegar, honey, the chopped fresh herbs and a pinch of salt.
  8. Simmer for about 15 minutes or until blueberries have softened and balsamic vinegar is reduced into a thicker glaze. Set aside.
  9. Once cooked, remove your turkey from the oven and allow to cool for 5-10 minutes and then slice.
  10. Toss your arugula in some olive oil and a pinch of salt and add to your plate. Top with some crumbled goat cheese and a few fresh blueberries.
  11. Add the sliced turkey breast fillets on top of the plated salad and spoon the blueberry glaze on top.
  12. Serve!

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