Apricot-Glazed Turkey Breast Recipe

4.5 2 3
Apricot-Glazed Turkey Breast Recipe
Apricot-Glazed Turkey Breast Recipe photo by Taste of Home
Publisher Photo

Apricot-Glazed Turkey Breast Recipe

Read Reviews
4.5 2 3
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. + marinating Bake: 2 hours + standing
MAKES:
12 servings
TOTAL TIME:
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 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.
Originally published as Apricot-Glazed Turkey Breast in Country Woman December/January 2009, p31

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 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
  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

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Reviews forApricot-Glazed Turkey Breast

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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."

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

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

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