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
Recommended: 35 Easter Dinners That Aren’t a Big Hunk of Ham
- 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
- 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
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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