Turkey Breast with Caramelized Onions & Glazed Cranberries




7 tbsp balsamic vinegar, DIVIDED

4 tsp fresh rosemary, crushed and DIVIDED

4 tsp fresh thyme, crushed and DIVIDED

Salt and pepper To Taste

2 tbsp olive oil

3 lbs yellow onions, halved and sliced

10 oz dried cranberries

1-1/2 c frozen fruit punch concentrate

1-1/2 c cold water

2 tbsp cornstarch

2 tbsp balsamic vinegar

Fresh thyme sprigs, for garnish As needed




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 on a rack in a shallow roasting pan. Roast in a preheated 350 degree F oven for 1-1/2 hours or until a meat thermometer registers 170 degrees F.

Halfway through roasting time, baste with 2 additional tablespoons vinegar.


In heavy skillet over medium heat, heat oil and 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.


In saucepan, combine dried cranberries with undiluted fruit punch concentrate and cold water. Bring to boil and simmer uncovered for 5 minutes.

Mix cornstarch with 2 tablespoons balsamic vinegar and stir into sauce. Heat briefly, stirring until thickened and glossy. Makes 3 cups.



For each portion, make a ring of onions on dinner plate. Place turkey slices in center.

Top with a spoonful of Glazed Cranberries. Serve additional sauce in ramekins. Garnish with fresh thyme.


Nutrition Facts

867 Total Calories

29 g Total Fat

30 % Daily Total Fat

229 g Cholesterol

196 mg Sodium

54 g Total Carbohydrates

94 g Protein