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Apricot-Glazed Turkey Breast Recipe

Photo by: Taste of Home

Turkey takes center stage in this dish paired with several interesting flavors. Garlic, ginger and apricot enhance the old favorite without loading on calories. —Janet Sprute, Lewiston, Idaho

This recipe is:

Healthy

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12 Servings
Prep: 15 min. + marinating Bake: 2 hours + standing

Ingredients

1 bone-in turkey breast (5 to 6 pounds)
2 garlic cloves, peeled and thinly sliced
1 tablespoon sliced fresh gingerroot
1/2 cup white wine or reduced-sodium chicken broth
1/3 cup reduced-sugar apricot preserves
1 tablespoon spicy brown mustard
2 teaspoons reduced-sodium soy sauce

Directions

With fingers, carefully loosen skin from turkey breast. With a sharp knife, cut ten 2-in.-long slits in meat under the skin; insert a garlic and ginger slice into each slit.
Place turkey in a large bowl; pour 1/4 cup wine under the skin. Secure skin to underside of breast with toothpicks. Pour remaining wine over turkey. Cover and refrigerate for 6 hours or overnight.
In a small bowl, combine the preserves, mustard and soy sauce; set aside. Drain and discard marinade; place turkey on a rack in a foil-lined roasting pan.
Bake at 325° for 2 to 2-1/2 hours or until a meat thermometer reads 170°, basting with apricot mixture every 30 minutes (cover loosely with foil if turkey browns too quickly). Cover and let stand for 15 minutes before carving. Yield: 12 servings.

Nutrition Facts: 5 ounces cooked turkey equals 276 calories, 10 g fat (3 g saturated fat), 102 mg cholesterol, 137 mg sodium, 3 g carbohydrate, trace fiber, 40 g protein. Diabetic Exchanges: 5 very lean meat, 2 fat.

Apricot-Glazed Turkey Breast published in Country Woman December/January 2009, p31

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