Turkey Breasts with Pecans and Vegetables

Culinary Setting
Boneless Breast


1/4 tsp sea salt

1/8 tsp black pepper

1/8 tsp granulated garlic

1/4 c flour

3/4 tsp curry powder


3 tbsp butter, divided

2 tbsp olive oil, divided

1/2 c carrots, sliced thin

1/2 c celery, sliced thin

1/2 c sweet onion, sliced thin

1 c pecan halves

1/2 c golden raisins

1/4 c dry white wine


Combine salt, pepper, garlic, flour and curry. Dredge turkey breast in mixture to coat.

Heat 1 tablespoon each butter and olive oil in sauté pan. Sauté breasts 3-5 minutes or until golden brown on top.

Place in an attractive baking dish and roast turkey at 325 degrees F for 20 minutes in a regular thermal oven or at 300 degrees F for 15 minutes in a convection oven or until the internal temperature reaches at least 165 degrees F.

Meanwhile, in a sauté pan, heat an additional 1 tablespoon each butter and olive oil. Add carrots, celery, onions, pecans and raisins. Toss until vegetables are tender crisp and pecans are toasted, about 5 minutes.

Remove turkey from the oven. Place vegetables across the turkey. Cover and keep warm.

Pour wine and remaining 1 tablespoon butter in sauté pan and deglaze over high heat until liquid is slightly thickened. Pour sauce over turkey.

Nutrition Facts

Total Calories 1060

Total Fat 69 g

Saturated Fat 16 g

Cholesterol 150 g

Sodium 610 mg

Potassium 1297 mg

Total Carbohydrates 63 g

Dietary Fiber 9 g

Sugars 33 g

Protein 51 g

% Daily Protein 210

% Daily Vitamin C 10

% Daily Calcium 10

% Daily Iron 30