Who says you have to wait till Thanksgiving to have roasted turkey? Turkey is so versatile and economical...I say you can have turkey any time you want! And this herb roasted turkey breast will not disappoint, especially if you serve it with this bold sweet and spicy mango chutney! If you have never made chutney...it's time! I love the spiciness and the aromas that come with chutney! It originated in India and it is almost always made with fruit, sugar (I use honey), vinegar and an array of spices. The recipe I am going to share with you is for basic chutney and you can substitute another fruit for the mango, such as apples, plums, pears, or peaches. I just love mango, especially for a summer dish. I made a sauce to baste the turkey breast with both before and during cooking.
Here's what you need:
For the turkey breast;
1 whole, bone-in turkey breast, 5 1/2 - 7 pounds
1 T minced garlic
2 t dry mustard
1 T chopped rosemary leaves
1 T chopped fresh sage leaves
1 t chopped fresh thyme leaves
2 t salt
1 t ground black pepper
2 T olive oil
Juice of one lemon
1 cup dry white wine (or chicken stock)
Preheat the oven to 325. Place the turkey breast, skin side up on a rack in a roasting pan. In a bowl combine the garlic, dry mustard, all of the herbs, lemon juice, salt and pepper, and olive oil together. Lift the skin and brush some of the mixture onto the breast, then brush more on top of the skin. Pour the wine or stock into the roasting pan under the rack. Roast uncovered for 1 3/4 - 2 hours or until the internal temperature is 165. Baste the turkey breast once or twice during the cooking time with remaining sauce. When it's done, cover the turkey loosely with foil to rest before slicing for about 10 minutes or so.
For the chutney;
2 cups fruit chopped in a 1/2 inch dice ( I used mango)
1/4 cup honey
1/2 cup white wine vinegar
1/4 cup water
1 jalapeno or serrano pepper, seeded and minced
1 t fresh ginger minced
1 T Garam Masala
1/4 -1/2 cup raisins ( optional...I used them)
In a saucepan, combine the honey, vinegar and water. Simmer gently to dissolve the honey. Stir in the mango (or other fruit) and simmer about 5 minutes. Strain the fruit and save it. In the same saucepan with the liquid, add the pepper, ginger and spices. Cook down till syrupy. Stir in the raisins and let the mixture cool. Stir in the diced fruit. I served it warm spooned over the roasted turkey breast. The flavors of the chutney and the herb roasted turkey were amazing together. A nice sweet and slightly spicy twist on turkey breast! You can also serve this on a sandwich with the chutney, or even make sliders with it!