Roasted Turkey Breast with Blueberry Balsamic Glaze Recipe
A simple holiday recipe for Roasted Turkey Breast with a Blueberry Balsamic Glaze with Rosemary, Dried Figs and Whole Grain Mustard.
How to Make the Best Roasted Turkey Breast with Blueberry Balsamic Glaze
This Roasted Turkey Breast with Blueberry Balsamic Glaze is a stunning centerpiece for any holiday table or special occasion dinner. The combination of sweet blueberries, tangy balsamic vinegar, and earthy rosemary creates a glaze that perfectly complements the tender, juicy turkey breast. It’s an elegant yet surprisingly simple dish that will impress your guests.
The beauty of this recipe lies in its balance of flavors. The dried figs add a subtle sweetness and chewy texture to the glaze, while the whole grain mustard provides a gentle kick that ties everything together. Starting the turkey at a high temperature ensures crispy, golden skin, while the gradual reduction in heat keeps the meat incredibly moist.
Whether you’re hosting a small holiday gathering or looking for a weeknight dinner that feels special, this turkey breast delivers restaurant-quality results with minimal effort. Serve it alongside roasted vegetables and your favorite sides for a meal that’s both beautiful and delicious.
Roasted Turkey Breast with Blueberry Balsamic Glaze
A simple holiday recipe for Roasted Turkey Breast with a Blueberry Balsamic Glaze with Rosemary, Dried Figs and Whole Grain Mustard.
Ingredients
Turkey
Blueberry Balsamic Glaze
Instructions
Prepare the Turkey
- Preheat oven to 450°F.
- 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.
Make the Glaze
- 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.
Finish and Serve
- 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 160°F, about 15-20 minutes, depending on the size.
- Pull from the oven and let it rest 5-10 minutes before serving.
Notes
- Use a meat thermometer to ensure the turkey reaches an internal temperature of 160°F for food safety.
- The glaze can be made ahead of time and refrigerated until ready to use.
- Fresh blueberries can be substituted for frozen when in season.
