Balsamic Turkey Breast with Cranberry Sauce

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What You Need:

  • 1 (7 lb.) turkey breast
  • 6 tbsp. balsamic vinegar, divided
  • 3 tsp. rosemary, crushed
  • 3 tsp. thyme, crushed
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 2 tbsp. olive oil
  • 1 1/2 C frozen fruit punch concentrate
  • 1 1/2 C cold water
  • 1 (10 oz.) pkg. dried cranberries
  • 2 tbsp. cornstarch

How to Make It:

  1. Using 2 tbsp of balsamic vinegar rub the turkey breast on all sides well.
  2. Sprinkle the turkey with the rosemary, thyme, salt and pepper.
  3. Place the turkey breast on a rack that has been placed in a large roasting pan.
  4. Bring the temperature of the oven up to 350 degrees.
  5. Place the turkey breast in the oven for 45 minutes.
  6. After 45 minutes, baste the turkey again with 2 tbsp of the vinegar.
  7. Return the turkey to the oven and continue roasting an additional 45 minutes or until the internal temperature of the turkey is 170 degrees.
  8. Remove the turkey and allow standing 20 minutes before carving.
  9. Place the fruit punch concentrate and water into a large saucepan over medium high heat.
  10. Stir the cranberries into the mixture.
  11. Bring the mixture to a heavy boil.
  12. Place the heat on low and continue cooking 5 minutes.
  13. Place the remaining 2 tbsp of the vinegar into a bowl.
  14. Add the cornstarch and whisk until completely combined.
  15. Add the vinegar mixture to the cranberry mixture after 5 minutes.
  16. Continue heating, stirring constantly, until the mixture reaches desired thickness.
  17. Pour the cranberry sauce over the turkey after carving.

Serves 8

After carving the turkey, place it on a platter that has been warmed in the oven . This ensures that the turkey stays warm and moist for all your guests to enjoy.