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