This Roast turkey with Blueberry Balsamic Glaze makes for a deliciously festive meal. Blueberries, figs, balsamic, maple syrup and mustard give traditional turkey a little bit of the unexpected. Perfect for small gatherings of two to three people. 

A delicious recipe for Roasted Turkey Breast with Blueberry Balsamic Glaze with whole grain mustard, dried figs, roasted blueberries and fresh rosemary sprigs. | www.feastingathome.com

Instead of roasting a whole bird this Thanksgiving, we opted for a simple roasted turkey breast. To give it a little flare I tried something a little different. Surprisingly, it came together deliciously, and believe me, I did have some doubts at first. Pairing turkey with blueberries was not something I could get my head around initially, but the roasted blueberries, so warm and bursting with tangy sweet flavor were incredible. Simply adding a handful of blueberries to the balsamic glaze and to the roasting bird, added bright pops of flavor, which complimented the turkey incredibly well. A lovely and simple Thanksgiving dinner for two.

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Did I mention how easy this was to make? The bone-in skin on Turkey Breast is simply sprinkled with salt and pepper and placed on a bed of sliced onions in a baking dish or oven proof skilled. While it is roasting,  make the flavorful Blueberry Balsamic Glaze.
A delicious recipe for Roasted Turkey Breast with Blueberry Balsamic Glaze with whole grain mustard, dried figs, roasted blueberries and fresh rosemary sprigs. | www.feastingathome.com

Place a  ½ cup of  blueberries (saving the rest), the sliced dried figs and the balsamic vinegar in small sauce pan.
Bring to a simmer, then turn heat to low, or medium low, uncovered, keeping at a very gentle simmer, stirring occasionally until reduced by half.
Stir in maple syrup, whole grain mustard and a pinch of salt and pepper.

 

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Once the glaze cooks down, and the turkey has cooked 40 minutes, brush the turkey with the glaze and pour the rest over the top. Give the pan a shake. Surround the turkey with the remaining blueberries, fresh rosemary sprigs and continue roasting in the oven, lowering heat to 350, until it reaches 160F, 20 or more minutes, depending on the size.

A delicious recipe for Roasted Turkey Breast with Blueberry Balsamic Glaze with whole grain mustard, dried figs, roasted blueberries and fresh rosemary sprigs. | www.feastingathome.com

When it comes out, the turkey will be moist and flavorful, and the roasted blueberries will be bursting with flavor.

A delicious recipe for Roasted Turkey Breast with Blueberry Balsamic Glaze with whole grain mustard, dried figs, roasted blueberries and fresh rosemary sprigs. | www.feastingathome.com

A delicious recipe for Roasted Turkey Breast with Blueberry Balsamic Glaze with whole grain mustard, dried figs, roasted blueberries and fresh rosemary sprigs. | www.feastingathome.com

Slice it up and serve alongside your favorite Thanksgiving sides like — horseradish mashed potatoes, a fall salad, stuffing and green bean casserole.

A delicious recipe for Roasted Turkey Breast with Blueberry Balsamic Glaze with whole grain mustard, dried figs, roasted blueberries and fresh rosemary sprigs. | www.feastingathome.com

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Roasted Turkey Breast with Blueberry Balsamic Glaze


Description

A simple holiday recipe for Roasted Turkey Breast with a Blueberry Balsamic Glaze with Rosemary, Dried Figs and Whole Grain Mustard.


Ingredients

Scale
  • 1 large onion, thinly sliced
  • 1 Turkey Breast, skin on, bone in 2-3 lb
  • salt
  • pepper
  • olive oil ( or butter)
  • Blueberry Fig Balsamic Glaze
  • 2 Cups frozen blueberries ( divided)
  • ½ Cup dried figs, sliced, or if small, halved
  • ½ C balsamic vinegar
  • 1 T maple syrup
  • 1 ½ T whole grain mustard
  • ¼ teaspoon salt and pepper
  • a few sprigs fresh rosemary

Instructions

  1. Preheat oven to 450 F
  2. Coat a large heavy bottom skillet or dutch oven, with olive oil. Place sliced onion in the bottom.
  3. Rub Turkey on all sides with oil ( or butter) and generously salt and pepper, both sides.
  4. Place in the oven and immediately turn oven down to 400 F, and bake for 40 minutes.
  5. In the mean time make the glaze.
  6. Place ½ Cup of the blueberries (saving the rest), the sliced figs and and the balsamic in small sauce pan.
  7. Bring to a simmer, then turn heat to low, or medium low, uncovered, keeping at a very gentle simmer, stirring occasionally until reduced by half.
  8. Stir in maple syrup, whole grain mustard and a pinch of salt and pepper.
  9. After the turkey has cooked 40 minutes, brush the turkey with the glaze and pour the rest over the top. Give the pan a shake. Surround the turkey with the remaining blueberries and sprigs of rosemary and continue roasting in the oven, lowering heat to 350, until it reaches 160F, 20 or more minutes, depending on the size.
  10. Pull form the oven and let rest 5-10 minutes before serving.

Enjoy and have a wonderful Thanksgiving!

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Roasted Turkey Breast with Blueberry Balsamic Glaze


Description

Roast turkey with blueberry balsamic glaze makes for a deliciously festive meal. Blueberries, figs, balsamic, maple and mustard add a tangy approach to a traditional roast turkey. Garnish the entrée with leftover blueberries and rosemary – your roast turkey with blueberry balsamic glaze will look as amazing as it tastes.


Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large onion, thinly sliced
  • 3 rosemary sprigs
  • 1 bone-in turkey breast with skin on (2-­3 pounds)
  • Salt & pepper

Blueberry Balsamic Glaze Ingredients


Instructions

  • Preheat oven to 450°F. In a large oven-safe heavy bottom skillet over medium high heat, add olive oil, then sauté onion 3-4 minutes, or until fragrant and just tender. Scatter rosemary sprigs around the edges of the pan.
  • Rub turkey on all sides with oil (or butter) and sprinkle with salt and pepper.
  • Place turkey in the skillet, on top of onion mixture; transfer skillet to the oven and turn temperature down to 400°F, and bake for 40 minutes. While it’s baking make the glaze.

Blueberry Balsamic Glaze:

  • Place 1⁄2 cup of the blueberries, figs and the balsamic vinegar in small sauce pan. Bring to a simmer, then turn heat to low, stirring occasionally until reduced by half.
  • Stir in maple syrup, whole grain mustard and a pinch of salt and pepper.
  • After the turkey has cooked for 40 minutes, brush the top with the glaze  and pour the rest over the top. Give the pan a good shake.
  • Surround the turkey with the remaining blueberries, and lower oven temperature to 350 F and continue roasting in the oven, 20 or more minutes, until turkey is cooked through and reaches 160°F.


Nutrition

  • Calories: 345

Keywords: Roast Turkey Breast Recipe, Turkey breast,

 

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Hi, I'm Sylvia!

Chef and author of the whole-foods recipe blog, Feasting at Home, Sylvia Fountaine is a former restaurant owner and caterer turned full-time food blogger. She currently lives in the Pacific Northwest and shares seasonal, healthy recipes along with tips and tricks from her home kitchen.

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Comments

  1. This recipe is delicious. I used 4 berry frozen mix (blueberries, strawberries, raspberries, and blackberries) instead of just blueberries. Mine also needed an extra 20 minutes, but it came out great. I highly recommend.

  2. 5 Stars! Made this for the fam on Thanksgiving (2021). They LOVED it, even my picky FIL who’s a cook himself. Doubled the sauce since turkey breast was very large. Will make this again ’cause the blend of flavors was perfect. Had one issue but knew how to fix it … after the sauce reduced the acid was off the chart. Added baking soda a little at a time until the acid level balanced out. Huge hit and something different to serve on Thanksgiving. Thank you so much for sharing this.

    1. Cooking time would be different. I would cook the whole turkey separately, then triple the Blueberry Relish and perhaps serve it on the side?

  3. This was absolutely phenomenal! The balsamic, blueberry and fig glaze was delicious and the turkey was incredibly tender. This will be a new “regular” menu item that we will make again and again. Thank you for sharing this recipe!

  4. This recipe was superb! Hosted a small family Christmas lunch and this was an absolute hit! Not only did the house smell fantastic, but the turkey tasted just as it smelled. Thank you SO much for sharing this recipe!

  5. Sylvia,

    I am a bit confused on the first step concerning placing oil, onion and rosemary in skillet on medium heat. Is this to sauté the onion with the herb or simply to warm up a “cold skillet” before placing in the 400* oven with the turkey?

    I find this step requires clarification.

    1. Hi Dave, sorry about that- yes, it was confusing! It should be clearer now… and thanks for pointing that out!!!

  6. Hi Sylvia,
    I made this lovely recipe for dinner this evening and it was delicious! I didn’t have any figs so I used prunes and didn’t have wholegrain mustard so I left that out too but it was still divine! thanks so much for sharing and for all your amazing recipes!
    Annette.

    1. HI Annette! Im so glad you were able to improvise and make substitutions…and happy it turned out! Thanks for the comment and for being here!

      1. How well would this work with a boneless, skinless turkey breast? I have one that I need to do something with and your recipe looks amazing?

        1. Honestly, I’m not sure? I guess my hesitation would be that it could get dry? Try it and see, but for sure shortening the cooking time. Good luck and let know know how it turns out!

          1. Well I tried it, but cooked it in a steam oven/ convection oven….I monitored the time and cooked it until it reached 180 F/82 C, then let it rest……it was delicious and the turkey breast was perfect?
            Thank you for sharing this great recipe?

  7. This sounds amazing, I have never paired meat and blueberries but now that I see it, I think it a great idea. I will definitely try this!

    1. Thanks so much Adina, yes it was bit of a stretch for me too getting “my head” around it, but it is so good!!