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Roast Turkey with Blueberry Balsamic Glaze



  • 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


  • 2 cups frozen California Giant blueberries (divided)

  • ½ cup dried figs, sliced, or if small, halved

  • ½ cup balsamic vinegar

  • 1 tablespoon maple syrup

  • 1-½ tablespoons whole grain mustard

  • ¼ teaspoon salt and pepper


  • Preheat oven to 450°F. In a large heavy oven safe bottom skillet over medium heat, add olive oil, onion and rosemary sprigs.

  • Rub turkey on all sides with oil (or butter) and sprinkle with salt and pepper.

  • Place turkey in pan, on top of onion mixture; transfer pan to the oven.

  • Turn temperature down to 400°F, and bake for 40 minutes.

  • Place ½ 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 with the glaze pour the rest over the top. Give the pan a shake.

  • Surround the turkey with the remaining blueberries, lower oven temperature to 350 F and continue roasting in the oven, 20 or more minutes or until turkey reaches 160°F.

prep time
total time
CALORIESper serving
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30 minutes
1 1/2 hour
Enter Now | Sweet. Sustainable. Style. | California Giant Berry Farms