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Golden Apricot-Glazed Turkey Breast Recipe

Golden Apricot-Glazed Turkey Breast Recipe photo by Taste of Home

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Basted with a simple glaze, this wonderfully moist and tender turkey bakes to a lovely golden brown. Make it the centerpiece of your holiday table; guests will be glad you did. —Greg Fontenot, The Woodlands, Texas

This recipe is:

Diabetic Friendly

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Golden Apricot-Glazed Turkey Breast Recipe

Prep: 10 min. Bake: 1-1/2 hours + standing

Yield: 15 Servings

10 90 100

Ingredients

1/2 cup apricot preserves
1/4 cup balsamic vinegar
1/4 teaspoon pepper
Dash salt
1 bone-in turkey breast (5 pounds)

Directions

Combine the preserves, vinegar, pepper and salt. Place turkey breast on a rack in a large shallow roasting pan.
Bake, uncovered, at 325° for 1-1/2 to 2 hours or until a thermometer reads 170°, basting every 30 minutes with apricot mixture. (Cover loosely with foil if turkey browns too quickly.) Cover and let stand for 15 minutes before slicing. Yield: 15 servings.

Nutritional Facts 3 ounces cooked turkey equals 156 calories, 1 g fat (trace saturated fat), 78 mg cholesterol, 64 mg sodium, 8 g carbohydrate, trace fiber, 28 g protein. Diabetic Exchanges: 4 lean meat, 1/2 starch.

Originally published as Apricot-Glazed Turkey Breast in Taste of Home December/January 2011, p42

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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Reviews for Golden Apricot-Glazed Turkey Breast

Golden Apricot-Glazed Turkey Breast

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Reviewed on Oct. 04, 2011 by cpaulus

This is a WONDERFUL recipe! I have made it several times. I have used 1/2 red raspberry jam and all red raspberry jam before and was also very tasty.

Reviewed on May. 12, 2011 by answood

We have made this using chicken thighs too. Very good.

Reviewed on Nov. 26, 2010 by Aquarelle

This is absolutely awesome! I found it helpful to heat the preserves in the microwave before stirring in the balsamic vinegar.

Reviewed on Nov. 25, 2010 by Summy

Tender, juicy, and totally yummy. We had this tonight for Thanksgiving dinner. I stuffed the cavity of the turkey with two oranges cut in half. Squeezed each half a bit into the cavity before I stuffed it in. The drippings with some red wine, sage, and the leftover basting sauce (about 1/4 cup), plus a few tablespoons of apricot preserves, made a wonderful gravy! This is a definite keeper. I made this using a whole turkey (11 pounds), and the final presentation was so rustic and savory. Thank you for a wonderful recipe!