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
Instructions
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.
Balsamic Turkey Breast Recipe with Cranberry Sauce
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
Instructions
- 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.
