Apricot and Fig Roasted Turkey Breast

Servings: 4-5

Notes:  This recipe comes from The Whole Life Nutrition Cookbook.  The recipe is gluten, dairy, and egg free.

Ingredients:

1 organic bone-in turkey breast, about 2.5 - 3 pounds
1/4 cup apricot jam
1/4 cup balsamic vinegar
1/4 cup water
2 tablespoons extra virgin olive oil
1 tablespoon finely chopped oregano
1 teaspoon sea salt
1 small leek, chopped
8 to 10 fresh black mission figs

Instructions:

1. Rinse and dry the turkey breast and place into a baking dish.
2. In a separate small dish, whisk together apricot jam, balsaic vinegar, water, extra virgin olive oil, chopped oregano, and sea salt.  Pour over turkey breast.  Place leeks and figs on the bottom of the pan around the turkey.  Cover the pan and refrigerate for one to four hours, or overnight.
3. Preheat the oven to 325 degrees F.  Place pan of turkey with marinade in preheated oven and roast for approximately 1.5 to 2 hours, or until.juices run clear.  A meat thermometer inserted into thickest part of meat should read approximately 170 degrees F.  I have also baked this at 200 degrees F to 3 to 4 hours, which makes the meat slightly more tender.
4. To serve, cut the turkey into slices and place the figs, leeks, and juices over the turkey slices.