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

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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
TOTAL TIME: Prep: 15 min. + marinating Bake: 2 hours + standing
MAKES:12 servings
TOTAL TIME: Prep: 15 min. + marinating Bake: 2 hours + standing
MAKES: 12 servings


  • 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

Nutritional Facts

5 ounce-weight: 276 calories, 10g fat (3g saturated fat), 102mg cholesterol, 137mg sodium, 3g carbohydrate (2g sugars, 0 fiber), 40g protein. Diabetic Exchanges: 5 medium-fat meat.


  1. 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.
  2. 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.
  3. 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.
  4. 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.
Originally published as Apricot-Glazed Turkey Breast in Country Woman December/January 2009, p31

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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tigger0369 User ID: 2468413 210399
Reviewed Nov. 25, 2012

"Moist and Delicious! Will be making this again next Thanksgiving or any holiday when we have guests over."

chezshea User ID: 3621564 103760
Reviewed Nov. 15, 2009

"What kind of wine red or white sweet or dry?"

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