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OP meats are flash-frozen at the peak of freshness, then individually vacuum-sealed in air-tight packages to preserve taste, flavor and freshness.
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Raspberry Pecan Turkey Breast

Succulent and savory with a satisfying pecan crunch. This berry-licious turkey breast makes a satisfying dinner or leftover lunch.


32 ounce   Organic Prairie turkey breast
1/2 cup   water
1 tablespoon   Organic Valley European Style Cultured Butter
    salt and pepper to taste
1/2     medium onion, peeled and chopped
1     medium celery rib, minced
1 teaspoon   Organic Valley European Style Cultured Butter (for sauteing)
1 cup   pecan halves, broken up
1 teaspoon   tamari soy sauce
1 dash   ground black pepper
2 1/4 teaspoon   garlic powder
1/2 teaspoon   sea salt
1 tablespoon   balsamic vinegar
1/4 teaspoon   ground cinnamon
1     bag red raspberries, frozen
1 cup   yogurt

Prep time: 50 minutes
Servings: 8

1. Place thawed turkey breast in large frying pan with 1 tablespoon Butter and 1/2 cup water. Cover and cook over medium-low heat until cooked throughout, approximately 25 minutes or until inserted meat thermometer registers 175 degrees. Add salt and pepper to taste.

2. Wash and prepare veggies as directed. Saute vegetables in butter until tender. Add tamari, spices, and balsamic vinegar, let simmer on low heat for 2 minutes. Fold in raspberries and let simmer for 5 more minutes. Cover and turn off the heat. Let sit 5 minutes before folding yogurt and pecans into the mixture. Serve over tender turkey breast or as a chutney/dipping sauce.

3. Recipe can be doubled to accompany a whole roasted Organic Valley Turkey. Enjoy!