Fruited Turkey Breast

Total Time
1hr 55mins
Prep 10 mins
Cook 1 hr 45 mins

This is a great way to prepare turkey for small gatherings.

Ingredients Nutrition


  1. Preheat the oven to 450 F.
  2. Place the turkey breast, skin side up, in a 13 x 9 baking pan.
  3. Sprinkle with the thyme and rosemary.
  4. Roast, uncovered, for about 25 minutes.
  5. Remove from the oven, drain off and discard any fats and juices.
  6. Reduce the oven temperature to 350 F.
  7. Arrange the onion, pepper, carrots, dried fruit, sweet potato and pineapple chunks around the turkey.
  8. Mix together the reserved pineapple juice, brown sugar, ketchup and red wine.
  9. Pour over and around turkey.
  10. Cover pan loosely with foil.
  11. Return to the oven and bake 1 hour longer.
  12. Remove the foil and continue baking 20 to 30 minutes, basting occasionally with the pan juices, until the sauce has thickened and the turkey is cooked through.
Most Helpful

Made this tonight after apple cider brining the Turkey breast. My husband was asking me to make it again after just 2 bites. I think this would also be great with a pork loin. Thanks for posting this recipe!

joann41657 May 23, 2010

Made this on the spur of the moment tonight so all my ingredients were not on hand. I had no bell pepper(didn't miss it), my dried fruit consisted of raisens, craisens, dried cherries(will make sure to have the other assortment on hand next time). My turkey breast was boneless & skinless so I watched it closely during that initial high heat period. But it was an awesome recipe that we will use again and again. I even got a great picture of the meal to post when I get the camera connected to the computer again.

annroberts54 February 28, 2008

Wow! I had never made just a turkey breast before. But I was getting tired of all the leftover turkey as the kids left. This recipe was just the right blend of meat, fruit and veggies. It was wonderful! I served it with Lundberg's rice, the dark blend. YUMMY!My husband loved it and so did our daughter. Thanks, I will make this again!

Chef PotPie July 14, 2005