Perfect for a small get-together dinner! Roast turkey breast served with carmelized onions and glazed cranberries.

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 frozen concentrate fruit punch, undiluted
1 1/2 cups water, cold
2 tablespoons cornstarch
2 tablespoons balsamic vinegar
Thyme sprigs, fresh as needed

1. For Roasted Turkey: Rub turkey on all sides with 2 tablespoons balsamic vinegar. Sprinkle all sides with 3 teaspoons 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 (175°C) oven for 1 and 1/2 hours or until a meat thermometer registers 170°F (80°C). Halfway through roasting time, baste with 2 additional tablespoons vinegar.
2. 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 teaspoon each rosemary and thyme, 3 teaspoons balsamic vinegar and salt and pepper to taste.
3. 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 tablespoons balsamic vinegar and stir into sauce. Heat briefly, stirring until thickened and glossy. Makes 3 cups.
4. 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.

Makes 6 servings.

Recipe provided courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.