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Apricot-Glazed Turkey Breast

Apricot-Glazed Turkey Breast
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
12 ServingsPrep: 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 clove slice and a 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 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.
© Taste of Home 2013

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Apricot-Glazed Turkey Breast (continued)

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 Exchange: 5 medium-fat meat.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013