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Turkey With Pan Wild Blueberries

Tender Turkey sauté and in fresh acidic blueberry sauce makes for an incredibly satisfying meal.


  • 1 pound turkey tender loin
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon freshly ground pepper
  • ¾ teaspoon salt divided
  • 1 tablespoon extra virgin olive oil
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon chopped fresh thyme
  • 1/4 cup chopped shallots
  • 2 cups wild blueberries


  • Preheat oven to 450° F or 232° C
  • In a shallow bowl was together flour, pepper and half teaspoon salt
  • Coat turkey with this mixture
  • place in a pan over high heat. Place the Turkey on the pan and cook both sides until they've attained a golden brown color
  • If the pan is ovenproof, place it directly in the oven and roast turkey for 20 minutes, until it is no longer pink in the middle
  • Place the roasted turkey onto a plate. Cover with foil so it doesn't cool.
  • Place the pan over medium heat. Sauté shallots and thyme for about a minute.
  • Add blueberries, vinegar and a dash of salt. Stir the mixture constantly. Cook until blueberries break open and release their juices
  • Cook for about 4 minutes until thick syrup is formed.
  • Slice the turkey and pour syrup over it.