© 2025 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
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
GLAZED DRIED CRANBERRIES
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.
ROAST TURKEY BREAST
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.