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  • 2 boneless, skinless turkey breasts (about 2 pounds each)
  • 1-1/4 teaspoons kosher salt
  • 1/2 teaspoon fresh ground black pepper
  • 2 tablespoons Filippo Berio® Olive Oil
  • 4 cups fresh cranberries (16 ounces)
  • 1/4 cup Full Circle Organic balsamic vinegar
  • 1/4 cup Full Circle Organic honey
  • 2 tablespoons Full Circle Organic unsalted butter
  • 4 medium shallots, chopped (about 1 cup)
  • 1 tablespoon plus 1 teaspoon chopped fresh rosemary
  • 2 cups less-sodium chicken broth


  1. Preheat oven to 450°; sprinkle turkey breasts with 1/2 teaspoon salt and pepper. In roasting pan, heat oil over medium-high heat. Add turkey and sear 2 minutes per side or until outside is browned.
  2. Transfer pan with turkey to oven; roast 25 minutes or until internal temperature reaches 160°. Transfer turkey to cutting board; loosely cover with aluminum foil and let stand 10 minutes (internal temperature will rise 5 to 10° upon standing).
  3. In medium saucepot, cook cranberries, vinegar and honey over medium heat 7 minutes or until some cranberries pop, stirring occasionally.
  4. In same pan, melt butter over medium heat. Add shallots and rosemary; cook 3 minutes or until shallots begin to soften, stirring occasionally. Increase heat to high; add broth and heat to a boil. Boil 5 minutes or until slightly reduced, scraping bottom of pan with wooden spoon to loosen any browned bits; reduce heat to medium. Stir in cranberry mixture and remaining 1 teaspoon salt; cook 5 minutes or until thickened slightly. Makes about 3 cups.
  5. Slice turkey and serve with sauce.

  • 271 Calories
  • 7g Fat (2g Saturated)
  • 101mg Cholesterol
  • 455mg Sodium
  • 14g Carbohydrates
  • 2g Fiber
  • 37g Protein