Because being healthy pays off when you're old while eating delicious food pays off RIGHT NOW!

turkey breast

For the turkey:
1 heritage turkey breast (about 3.5 lbs, including skin and bones and not split)
2 tablespoons of melted butter
2 tablespoons of fresh rosemary
1 shallot, minced
Salt and pepper

For the chutney:
2 quinces
1/4 cup of sugar
1/2 teaspoon of ground dried ginger
1 teaspoon of chardonnay vinegar
1/4 teaspoon of cayenne pepper
Dash of salt


Preheat the oven to 350ºF.

Add half the rosemary to the melted butter and brush all over the turkey breast. Sprinkle on salt and pepper.

Put the turkey breast in a small roasting pan skin side up, and pour in 1 cup of water along with the shallot and remaining tablespoon of rosemary.

Roast for about 1.5-2 hours until the internal temperature is 165ºF.

While the turkey is roasting, make the chutney. Peel the quinces, remove the core and seeds with a melon baller and chop into 1/2 inch pieces.

Put in the quince, sugar, ginger, vinegar, cayenne pepper and a dash of salt in a non-reactive saucepan (i.e. not aluminum). Bring to a boil , lower heat, cover and simmer for 35 minutes until it is nice and thick. Taste the chutney and if it is still too sour, add more sugar until the acid and sweetness are balanced. Remove from heat and let it come to room temperature.

Carve up the turkey breast and serve with a dollop of chutney.

Serves 4.


leftRepression is the fickle mother of sloppy rebellion. A strong, brave few continue to use heavy cream, butter, rendered fat, salt, sugar, and whole milk. Thank you for joining the Eat Dangerously revolution.