Balsamic Turkey Breast Recipe with Cranberry Sauce

This turkey breast recipe uses balsamic vinegar for basting as well as in the cranberry sauce. Are you game?

Ingredients

  • 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) package dried cranberries
  • 2 Tbsp cornstarch

Method

Pre-heat oven to 350 F.

Rub the turkey breast on all sides with 2 Tbsp balsamic vinegar.

Sprinkle turkey with rosemary, thyme, salt and pepper. Insert a meat thermometer.

Put turkey on a rack in a large roasting pan.

Roast for 45 minutes. Then baste with 2 Tbsp of vinegar.

Continue roasting for about 45 minutes or until the thermometer reads 170 F.

Remove from oven and allow to stand 20 minutes before carving.

Place remaining 2 Tbsp of the vinegar into a mixing bowl, and add cornstarch. Whisk until completely combined.

In a large saucepan over medium high heat, mix fruit punch concentrate and water. Stir in cranberries and bring to a heavy boil.

Reduce heat to low and cook for 5 minutes.

Add vinegar mixture to cranberry mixture. Continue heating, stirring constantly, until the mixture reaches desired thickness.

Pour the cranberry sauce over the turkey after carving.

Serves 8.

Variations

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