© 2024 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
7 lb TURKEY BREAST
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
ROASTED TURKEY
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.
CARAMELIZED ONIONS
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.
GLAZED CRANBERRIES
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.
SERVICE
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.
867 Total Calories
29 g Total Fat
30 % Daily Total Fat
229 g Cholesterol
196 mg Sodium
54 g Total Carbohydrates
94 g Protein