Roasted Turkey with Bacon and Onion Marmalade

When you want the height of flavor but don't have time to deal with a whole bird, roast a turkey breast with bacon and onion marmalade for a moist, delicious turkey taste that's full of flavor and works with our Elate Grange Cuvee.

Ingredients

  • Turkey Breast Skin-On  ·  4 
  • Pepper to taste  ·   
  • Salt to taste  ·   
  • Vegetable Oil  ·  1 tablespoon 
  • Butter  ·  2 tablespoons 
  • Herbie’s Cloves Ground  ·  3 tablespoons 
  • Bourbon  ·  2 ounces 
  • Brown Sugar  ·  1 cup 
  • Garlic Cloves, very thinly sliced  ·  3  
  • Yellow Onion, small, diced  ·  2 
  • Sliced Bacon, diced  ·  1 pound 

Instructions

Pre heat oven to 375 degrees.

Heat a heavy bottom pan on high heat. Add the diced bacon and cook until crispy, then remove from the pan with a slotted spoon and drain on paper towels. Pour out the majority of the bacon fat.

Then heat the remainder of the bacon fat on medium heat. Add the onions, garlic, and Herbie's Cloves'; cook until they are coated with the bacon fat and they are beginning to sweat and the cloves are fragrant. Then deglaze the pan with bourbon.

  • NOTE: if you have a gas stove, turn the heat all the way off, add the bourbon and allow most of it to evaporate , then turn the heat back on and continue cooking for about 2 minutes.

Turn the heat down to medium low. Add the brown sugar and butter, once all the ingredients are incorporated cover and simmer for at least 30min. until the texture resembles a jam.

Meanwhile, Take the turkey breasts and pat them dry with a paper towel. Season both sides with salt and pepper.

In a Large sauté pan heat 1 tablespoon of vegetable oil on high heat. Once the oil begins to shimmer add the turkey breasts skin side down and cook without flipping until the skin is golden brown.

Turn them over so they are skin side up and put the pan in the oven. Cook for about 10 minutes or until the internal temperature has reached 165 degrees.

Once the Turkey breast are done serve with the warm bacon and onion marmalade accompanied by a glass of Elate Grange Cuvee.

Chef Tommy’s Tips:

  • For a great hors d’oeuvre the bacon onion marmalade can be spread on crostini’s.
    • Just buy a baguette and cut it into very thin slices.
    • Lay out the slices on a sheet tray and drizzle them with olive oil, salt, and pepper then bake at 400 degrees for about 8-10min. until the are golden brown and crispy.
    • Then top each one with the marmalade.

Not only does this marmalade go great with most proteins such as: pork, chicken, or steak but it is a great side for your Thanksgiving meal.

Elate Grange Cuvée

Elate Grange Cuvée

We chose the name Elate which means to make someone ecstatically happy. One try of the wine and we think you will know why we chose the name.

Blu del Monviso

Blu del Monviso

This mild Italian blue cheese Blu del Monviso with a distinct taste and creamy texture is perfect paired with both white and red wines selected from our cellar.

Couronne de Fontenay

Couronne de Fontenay

A perfectly charming French cheese from the heart of the Loire Valley made with pasteurized milk in small forms coated with vegetable ash.

Huntsman

Huntsman

Huntsman is a blend of two classic cheeses produced in the English countryside.

Umami Seasoning

Umami Seasoning

Umami Seasoning adds the Umami flavor, the deliciousness factor to food.