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Silan Roasted Turkey Breast

Print Recipe
Servings 6

Ingredients
  

  • 1 skin on BONELESS turkey breast*, or 6 Cornish hens or 2 chickens, cut up (see NOTE)
  • Kosher salt and pepper
  • ¼ cup arrowroot powder, cornstarch, potato starch or flour
  • 3 tbsp. grapeseed oil or another neutral oil

Silan Garlic Sauce

  • ½ cup date syrup (also called silan), use honey in a pinch
  • 2 tbsp. balsamic vinegar
  • 2 tbsp. red wine vinegar
  • 1 tbsp. caper brine, pickle juice or lemon juice
  • 5 cloves garlic, chopped finely with a knife
  • ½ tsp. paprika 
  • 1 tsp. tomato paste

Instructions
 

  • Preheat oven to 375˚F.
  • In a medium size mixing bowl, mix together all the Silan Garlic Sauce ingredients. 
  • Heat a large fry pan over medium heat.  Season the turkey breast with salt and pepper and lightly coat the skin side of the breast with the arrowroot powder (or other options), shaking off excess.
  • Sear the skin side of the turkey breast or chicken in the large fry pan for 8-10 minutes or until the skin is golden brown.  Remove from the heat.
  • Flip the turkey breast/chicken and slowly pour the Silan Garlic Sauce over the entire breast making sure it all gets coated.  Using a silicone brush, baste the turkey breast with the “Honey” Garlic Sauce that has now pooled in the pan.
  • Place in the oven for 1¼  -1½ hrs, every 20 minutes remove the fry pan from the oven and baste the breast with the Silan Garlic Sauce that has pooled in the pan (I take it out of the oven to do this because the oven temp drops too much when the door is open too long)**.   If the pan dries out or the sauce thickens too much, add ¼ cup water at a time.

Notes

*If the turkey breast is rolled up with string around it, remove the string and flatten it out.
**When you remove the fry pan from the oven to baste, leave the oven glove on the fry pan handle so that you don’t grab the handle 
NOTE:  if you are using chicken, after step 4, place the chickens in a roasting pan and continue with step 5