Roasted turkey breast with blueberry sauce made with fresh or frozen blueberries, chicken broth, and a little balsamic vinegar. The turkey is brined overnight, seared, and roasted until tender.
I love this blueberry turkey breast recipe! The meat is tender and juicy, and the blueberry sauce is absolutely delicious. I could have eaten it with a spoon! It's full of blueberries, with just a little maple syrup and balsamic vinegar, and it tastes wonderful with the roasted meat.
I've had a blueberry turkey recipe on the blog for years, but this time I decided to start over. I changed the way I cooked the turkey (this recipe makes it super juicy) and made a completely new sauce. I'm much happier with this version, and I'll definitely be making it again.
I think it would be lovely for a smaller Thanksgiving or Christmas dinner. And if you're tired of cranberry sauce with turkey, give the blueberries a try! Or make this Slow-Roasted Turkey Breast; it's another favorite!
Ingredients: 15 + oil, salt & pepper | Prep Time: 20 minutes | Brining time: 12 hours | Cook Time: 1 hour | Servings: 6 | Difficulty: Easy
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Recipe ingredients
Turkey breast: I used a boneless, skin-on breast weighing about 2¼-2¾ lbs (1-1.2 kg). A skinless breast works too. I also use a brine in my Boneless Skinless Turkey Breast recipe, so you can see how well this method works with either cut.
Brine: Water, fine sea salt, brown sugar, Worcestershire sauce, peppercorns, bay leaves, and dried marjoram or rosemary. I use whichever herb I happen to have on hand. Both have a strong flavor and work well in a brine.
Blueberries: Fresh or frozen are both fine. There's no need to thaw frozen berries before making the sauce.
Chicken broth: I use it to make the sauce savory rather than overly sweet. I recommend using low-sodium broth, as the turkey juices may already be salty from the brine.
Maple syrup and balsamic vinegar: Start with one teaspoon of vinegar and add more only if needed.
See the recipe card for full information on ingredients and quantities.
How to make blueberry turkey breast
Step #1: Stir the brine ingredients together until the salt and sugar dissolve. Add the turkey breast, cover, and refrigerate overnight. The meat should be completely submerged.
Step #2: Remove the breast from the brine and pat it dry. Rub it with oil and black pepper. Brown in the skillet for 2-3 minutes per side.
Step #3: Transfer to the oven at 350°F/180°C. Transfer the turkey to a cutting board and let it rest for 15 minutes. Make the sauce during this time.
Step #4: Cook the onion in butter and the pan juices.
My turkey breast took about 50 minutes, but start checking after 45 minutes. The internal temperature should reach 165°F/74°C in the thickest part.
Step #5: Add the blueberries, chicken broth, and maple syrup, and simmer briefly.
Step #6: Thicken slightly with cornstarch slurry. Add a little balsamic vinegar and seasoning. Taste before adding salt, especially if you've used the turkey cooking juices.
Tips
Patting the meat dry after brining helps it brown properly in the skillet.
Be careful with the hot skillet. If you make the sauce in the cast-iron skillet immediately after roasting, the onions can burn quickly. Keep the heat low and stir almost constantly. You can also use a separate saucepan.
Check the temperature. The roasting time depends on the thickness of the turkey breast. I always use an instant-read thermometer rather than relying only on the time.
Adjust the blueberry sauce at the end. Taste it before adding the second teaspoon of balsamic vinegar. The sweetness of the blueberries can vary quite a bit, especially when using frozen ones.
Storage
Refrigerate: Keep the leftover turkey and blueberry sauce in separate airtight containers in the refrigerator for up to 3-4 days.
Reheat: Warm the turkey gently in a covered dish with a splash of broth so it doesn't dry out. Reheat the blueberry sauce separately in a small saucepan, adding a little water or broth if it has thickened too much.
Freeze: You can freeze the cooked turkey and sauce separately for up to 3 months. Thaw them in the refrigerator before reheating.
What to serve with blueberry turkey breast?
I served this turkey with roasted potatoes and a salad. The potatoes are particularly good with the blueberry sauce.
Rich Truffle Mashed Potatoes would be a good choice for a holiday meal, or you could make Romanian Polenta, Buttered Rice with Garlic, or Fingerling Smashed Potatoes if you prefer something crispy.
For vegetables, try Buttered Leeks.
More turkey breast recipes
If you're looking for another way to prepare turkey breast, try one of these recipes:
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Blueberry Turkey Breast
Equipment
- Large nonreactive container with a lid for brining Note 1
- Cast-iron skillet or roasting tin Note 2
- Large frying pan , if not using a cast-iron skillet
- Small saucepan , if making the sauce separately
- Small bowl
- Whisk
Ingredients
Turkey:
- 1 boneless skin-on turkey breast , about 2¼-2¾ lbs (1-1.2 kg), Note 3
- 2 tablespoons vegetable oil divided
- ground black pepper Note 4
Brine:
- about 15 cups water
- â…” cup fine sea salt Note 5
- 3 tablespoons brown sugar
- 2 tablespoons Worcestershire sauce
- 1 teaspoon black peppercorns
- 2 bay leaves
- 1 tablespoon dried marjoram or rosemary
Blueberry sauce:
- 1 small onion very finely chopped
- 1 tablespoon unsalted butter
- 2½ cups blueberries fresh or frozen
- ¾ cup low-sodium chicken broth
- 1 tablespoon maple syrup
- 2 teaspoons cornstarch
- 1-2 teaspoons balsamic vinegar to taste
- a pinch of cayenne pepper
- fine sea salt and ground black pepper to taste
Instructions
Brine the turkey:
- Make the brine: Combine the water, salt, brown sugar, Worcestershire sauce, peppercorns, bay leaves, and dried herbs in a large container. Stir well until the salt and sugar dissolve.about 15 cups water + â…” cup fine sea salt + 3 tablespoons brown sugar + 2 tablespoons Worcestershire sauce + 1 teaspoon black peppercorns + 2 bay leaves + 1 tablespoon dried marjoram or rosemary
- Brine the turkey: Place the turkey breast in the brine, making sure it is completely submerged. Cover the container with a lid or plastic wrap and refrigerate overnight.1 boneless skin-on turkey breast
Roast the turkey:
- Preheat the oven to 350°F/180°C.
- Prepare the turkey: Remove the turkey breast from the brine and pat it dry with paper towels. Discard the brine.
- Season: Rub the turkey breast with 1 tablespoon of vegetable oil and sprinkle it with ground black pepper.1 tablespoons vegetable oil + ground black pepper
- Sear: Heat the remaining tablespoon of oil in a cast-iron skillet over medium-high heat. Sear the turkey breast for 2-3 minutes on each side until golden brown. Turn it carefully so it browns on all sides.1 tablespoons vegetable oil
- Roast: Transfer the skillet to the oven and roast the turkey breast for about 50 minutes, or until the internal temperature reaches 165°F/74°C in the thickest part. Start checking after 45 minutes and continue roasting as needed.
- Rest: Remove the skillet from the oven and transfer the turkey breast to a cutting board or serving platter. Let it rest for 15 minutes while you make the blueberry sauce.
Make the blueberry sauce:
- Cook the onion: If using the same cast-iron skillet, place it over medium-low heat and add the butter to the cooking juices. Add the finely chopped onion and cook for about 2 minutes, stirring almost constantly. The skillet will still be very hot from the oven, so watch the onion carefully to prevent it from burning.1 tablespoon unsalted butter + 1 small onion
- If using a separate saucepan, melt the butter over medium heat and cook the onion for 3-4 minutes until softened. Pour in the cooking juices from the roasting tin.
- Add the blueberries: Add the blueberries, chicken broth, and maple syrup. Bring to a gentle simmer and cook for 2-3 minutes, stirring occasionally. Some of the blueberries will begin to soften and release their juices.2½ cups blueberries + ¾ cup low-sodium chicken broth + 1 tablespoon maple syrup
- Thicken the sauce: Whisk the cornstarch with about 1 tablespoon of cold water in a small bowl until smooth. Slowly stir the mixture into the simmering sauce. Let it bubble briefly, stirring, until the sauce thickens slightly.2 teaspoons cornstarch
- Adjust the seasoning: Stir in 1 teaspoon of balsamic vinegar, a pinch of cayenne pepper, and a little ground black pepper. Taste and add the remaining balsamic vinegar and a little salt if needed.1-2 teaspoons balsamic vinegar + a pinch of cayenne pepper + fine sea salt and ground black pepper
- Serve: Cut the turkey breast into thick slices and serve with the warm blueberry sauce.
Notes
- Brining container: I used a large enameled Dutch oven. You can also use a glass, stainless steel, or food-safe plastic container large enough to hold the turkey and brine. Avoid aluminum, copper, and other reactive metals, as the salty brine can react with them. Make sure the turkey stays completely submerged and refrigerated.
- Skillet: I use a cast-iron skillet because I can sear the turkey on the stovetop and then transfer the skillet directly to the oven. If you don't have one, sear the meat in a regular frying pan and transfer it to a roasting tin. You can also use the cast-iron skillet to make the blueberry sauce after removing the turkey.
- Turkey breast: You can use a boneless, skinless turkey breast instead. It may cook a little faster, so check the internal temperature rather than relying only on the roasting time.
- Seasoning: I only used black pepper because the turkey was already seasoned by the brine. You can add about 2 teaspoons of poultry seasoning or a mixture of sweet and smoked paprika if you like. Choose a salt-free seasoning blend so the turkey doesn't become too salty.
- Salt: I use fine sea salt. Different types of salt have different crystal sizes, so weighing the salt is more reliable than measuring it by volume.
Monica says
Going to attempt this tonight. I have a picky roommate, wish me luck.
Adina says
Good luck!
Adina says
Thank you, Kim.
Kim | Mom, Can I Have That? says
This looks and sounds absolutely delicious! I like that you subbed dates for the figs. Thanks for sharing!