Roast Turkey Breast with Balsamic Caramelized Onions and Glazed Dried Cranberries

Culinary Setting
Bone-In Breast


10 oz dried cranberries

1-1/2 c undiluted frozen fruit punch concentrate

1-1/2 c cold water

2 tbsp cornstarch

2 tbsp balsamic vinegar

1 (about 7 lb) WHOLE TURKEY BREAST OR 2 (about 3-1/2 lbs each) HALF-BREASTS

7 tbsp balsamic vinegar, DIVIDED

4 tsp fresh rosemary, crushed, DIVIDED

4 tsp fresh thyme, crushed, DIVIDED

Kosher salt and freshly ground black pepper To Taste

6 Medium yellow onions (about 3 lbs)

2 tbsp olive oil

Fresh parsley or other fresh herbs As needed




In saucepan, combine dried cranberries with undiluted punch concentrate and cold water.

Bring to a boil and simmer, uncovered, for 5 minutes. Mix cornstarch with balsamic vinegar and stir into sauce. Heat briefly, stirring until thickened and glossy. Hold for service.

Yields: 3 cups.


Rub turkey on all sides with 2 tablespoons balsamic vinegar. Sprinkle all sides with 3 teaspoons each rosemary and thyme. Sprinkle with salt and pepper.

Place turkey on a V-shaped rack in a shallow roasting pan and roast at 350 degrees F for 1-1/2 hours or until a meat thermometer registers 165 degrees F. Halfway through roasting time, baste with additional 2 tablespoons vinegar.

Meanwhile, halve and slice onions. In a 12-inch skillet over medium heat, sauté onions in oil for 15 to 20 minutes, stirring occasionally, or until soft and light golden. Stir in 1 teaspoon each rosemary and thyme, 3 tablespoons balsamic vinegar and salt and pepper to taste. Hold for service.

FOR SERVICE: after turkey has rested, slice turkey into 1/4-inch slices. Portion into 6-ounce servings and place on warm dinner plates. Ladle caramelized onions beside turkey slices. Top each portion with a spoonful of Glazed Dried Cranberries. Serve remaining sauce in small ramekins.

Garnish with parsley or other fresh herbs.