1. Preheat oven to 325°F.Remove giblets. Place turkey breast up in roasting pan. Season inside and out with salt and pepper. Cover loosely with aluminum foil. Roast 2-1/2 hours.
2. Meanwhile, prepare glaze. In large saucepan, melt butter over medium heat and cook onions with salt and pepper, stirring occasionally, 15 minutes or until very soft. (Note: If onions begin to brown, lower heat.) Stir in cranberry sauce and brown sugar; bring to a boil. Reduce heat to low and simmer, stirring occasionally, 10 minutes.
3. Remove foil and pour glaze over turkey.
4. Roast, basting occasionally, 1 1/2-2 hours, or until PERFECT ROAST® Thermometer pops and meat thermometer inserted in thickest part of thigh registers 180°F. (Note: Cover turkey again with foil if it begins to get too brown.) Remove PERFECT ROAST® Thermometer.
5. Remove turkey; cover and let stand 10-15 minutes.
6. To make gravy, pour pan drippings into measuring cup. Place pan across 2 burners and return 2 tablespoons clear drippings to pan. Discard remaining clear drippings, reserving dark juices. Stir flour into pan. Cook over medium heat, stirring constantly, 1 minute.Stir pan juices, chicken broth and wine into pan. Bring to boil and cook, stirring constantly, 1 minute or until gravy thickens.
7. Serve turkey with gravy.

This recipe is also available on our Hispanic website, Pavo Glaseado al Arándano Rojo.

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