Turkey Breast with Balsamic-Cranberry Sauce | CelebrateMORE.com

Turkey Breast with Balsamic-Cranberry Sauce

Prep Time: 30 minutes

Cook Time: 25 minutes

Total Time: 55 minutes

Yield: 6 servings

Calories per serving: 271

Fat per serving: 7g

Saturated fat per serving: 2g

Carbs per serving: 14g

Protein per serving: 37g

Fiber per serving: 2g

Sugar per serving: 9g

Sodium per serving: 455mg

Cholesterol per serving: 101mg

Turkey Breast with Balsamic-Cranberry Sauce


  • 1 Turkey Breast (about 2 pounds), boneless, skinless
  • ¾ tsp Kosher Salt
  • ¼ tsp Fresh Ground Black Pepper
  • 1 Tbsp. Olive Oil
  • 2 Cups Fresh Cranberries
  • 2 Tbsp. Balsamic Vinegar
  • 2 Tbsp. Honey
  • 1 Tbsp. Unsalted Butter
  • 2 Medium Shallots, chopped (about ½ cup)
  • 2 tsp Fresh Rosemary, chopped
  • 1 Cup Reduced-Sodium Chicken Broth


  1. Preheat oven to 450°F; sprinkle turkey with ¼ teaspoon each salt and pepper. In oven-safe large skillet or roasting pan, heat oil over medium-high heat. Add turkey and sear 2 minutes per side or until outside is browned.
  2. Transfer skillet with turkey to oven; roast 25 minutes or until internal temperature reaches 160°F. Transfer turkey to cutting board; loosely cover with aluminum foil and let stand 10 minutes (internal temperature will rise 5 to 10°F upon standing).
  3. In medium saucepot, cook cranberries, vinegar and honey over medium heat 5 minutes or until some cranberries pop, stirring occasionally.
  4. In same large skillet, melt butter over medium heat. Add shallots and rosemary; cook 3 minutes or until shallots begin to soften, stirring occasionally. Increase heat to high; add broth and heat to a boil. Boil 5 minutes or until slightly reduced, scraping bottom of skillet with wooden spoon to loosen any browned bits; reduce heat to medium. Stir in cranberry mixture and remaining ½ teaspoon salt; cook 5 minutes or until thickened slightly. Makes about 1½ cups.
  5. Slice turkey and serve with sauce.