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Blueberry Sauce:

  • 18 oz Hippie Organics


  • 1/4 cup Sugar 

  • 1/4 cup Balsamic Vinegar

  • 1 Sprig Rosemary



Holiday Blueberry Sauce:

  1. Rinse the blueberries then place into a saucepan with the remaining ingredients. Gently stir then cover and bring to a simmer.

  2. Uncover the pot and allow to simmer on medium-low heat for 15 minutes or until reduced and slightly thickened.

  3. Remove the spring of rosemary then serve warm with sliced turkey.

Turkey Breast:

  1. First, preheat your oven to 450°F.

  2. Remove the turkey breast from the refrigerator and place on top of a baking sheet lined with paper towel about 30 minutes prior to cooking. 

  3. Next, in a small bowl, combine softened butter, olive oil, salt and black pepper. Rub the seasoned butter and oil mixture on all sides of the turkey breast as well as under the skin. 

  4. Place the seasoned turkey breast into a roasting pan or Dutch oven skin side up then roast in the oven uncovered for 20 minutes.

  5. Baste the turkey breast with the drippings and lower the heat to 350°F and roast for another 40 minutes or until the temperature reaches 165°F in the thickest part of the breast meat.

  6. Remove the cooked turkey breast from the oven, cover loosely with foil and allow to rest for 15 minutes before slicing.


​​Turkey Breast:

  • 1 Turkey Breast Half 

  • 8 Tablespoons Unsalted

       Butter, softened

  • 8 Tablespoons Olive Oil

  • 1 Tablespoon Kosher Salt

  • 1 teaspoon Black Pepper

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