Turkey breast with rosemary, thyme, cranberries,
and carmelized onions.
Turkey Breast
with Caramelized Onions
7 pounds Honeysuckle White
Bone-In Breast
7 tablespoons balsamic vinegar, divided use
4 teaspoons rosemary, fresh, crushed, divided use
4 teaspoons thyme, fresh, crushed, divided use
Salt and pepper to taste
2 tablespoons olive oil
3 pounds yellow onions, halved and sliced
10 ounces dried cranberries
1 1/2 cups fruit punch, frozen concentrate
1 1/2 cups water, cold
2 tablespoons cornstarch
2 tablespoons balsamic vinegar
thyme sprigs, fresh as needed
For roasted turkey: Rub
turkey on all sides with 2 Tbsp. balsamic vinegar. Sprinkle all
sides with 3 tsp. each of rosemary and thyme. Sprinkle with salt
and pepper. Place on a rack in a shallow roasting pan. Roast
in a preheated 350°F oven for 1 and 1/2 hours or until a
meat thermometer registers 170 F. Halfway through roasting time,
baste with 2 additional Tbsp. vinegar.
For caramelized onions:
In a 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 tsp. each rosemary and
thyme, 3 tsp. balsamic vinegar and salt and pepper to taste.
For glazed cranberries:
In saucepan, combine dried cranberries with undiluted fruit punch
concentrate and cold water. Bring to a boil and simmer uncovered
for 5 minutes. Mix cornstarch with 2 Tbsp. balsamic vinegar and
stir into sauce. Heat briefly, stirring until thickened and glossy.
Makes 3 cups.
To serve: 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.
