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Roasted Turkey Breast with Blueberry Balsamic Glaze

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


Units Scale
  • 1 large onion, thinly sliced
  • 1 Turkey Breast, skin on, bone-in (23 lbs)
  • salt and pepper to taste
  • olive oil (or butter)

Blueberry Balsamic Glaze

  • 2 cups frozen blueberries ( divided)
  • 1/2 cup dried figs, sliced, or if small, halved
  • 1/2 cup balsamic vinegar
  • 1 tablespoon maple syrup
  • 1 1/2 tablespoon whole grain mustard
  • 1/4 teaspoon salt and pepper
  • a few sprigs fresh rosemary


  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. Rub Turkey on all sides with oil ( or butter) and generously salt and pepper, both sides. Place in the oven and immediately turn oven down to 400 F, and bake for 40 minutes.
  3. In the meantime, make the Blueberry glaze: place ½ cup of the blueberries (saving the rest), the sliced figs and the balsamic 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.
  4. After the turkey has cooked for 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 F, until the turkey reaches 160F, about 15-20 minutes, depending on the size.
  5. Pull from the oven and let it rest 5-10 minutes before serving.


Leftover Turkey will keep up to 4 days in the fridge.


  • Serving Size: 8 ounces
  • Calories: 588
  • Sugar: 24.1 g
  • Sodium: 1356.5 mg
  • Fat: 18.6 g
  • Saturated Fat: 4 g
  • Carbohydrates: 33.5 g
  • Fiber: 4 g
  • Protein: 67.5 g
  • Cholesterol: 228.9 mg