Roast Turkey with Blueberry Balsamic Glaze

Cal Giant | November 9, 2017

Never again will I fry a Thanksgiving Day turkey. They either come out too dry or every bite is filled with the taste of oil. Last year, my father-in-law actually caught the bird on fire and we were forced to eat sliced turkey cold cuts – yuck!


This year, my husband and I found a recipe from the U.S. Highbush Blueberry Council that is sure to erase the memory of last year’s Thanksgiving disaster. This roasted turkey is SO tender that it literally fell apart on our forks! The only thing that could make this dish even better is the sugary crust the blueberry balsamic glaze creates around the turkey. Our family was drooling the entire meal!


Halfway through the meal, we all looked up and started laughing at each other. We are a loud family and it’s normally hard to get a word in when we’re all together. This turkey brought our chatter to a complete halt because we couldn’t stop eating! I’m still so full from our meal, but I’m already looking forward to post-Thanksgiving turkey sandwiches covered in our raspberry cranberry sauce – yum!


  • 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.


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