1 tablespoon plus 1 teaspoon chopped fresh rosemary
2 cups less-sodium chicken broth
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.
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).
In medium saucepot, cook cranberries, vinegar and honey over medium heat 7 minutes or until some cranberries pop, stirring occasionally.
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.