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

Golden Apricot-Glazed Turkey Breast Recipe

Publisher Photo
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
TOTAL TIME: Prep: 10 min. Bake: 1-1/2 hours + standing
MAKES:15 servings
TOTAL TIME: Prep: 10 min. Bake: 1-1/2 hours + standing
MAKES: 15 servings

Ingredients

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

Nutritional Facts

4 ounces cooked turkey equals 236 calories, 8 g fat (2 g saturated fat), 81 mg cholesterol, 84 mg sodium, 8 g carbohydrate, trace fiber, 32 g protein. Diabetic Exchanges: 4 lean meat, 1/2 starch

Directions

  1. Preheat oven to 325°. Combine preserves, vinegar, pepper and salt. Place turkey breast on a rack in a large shallow roasting pan.
  2. Bake, uncovered, 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 15 minutes before slicing. Yield: 15 servings.
Originally published as Apricot-Glazed Turkey Breast in Taste of Home December/January 2011, p42

Nutritional Facts

4 ounces cooked turkey equals 236 calories, 8 g fat (2 g saturated fat), 81 mg cholesterol, 84 mg sodium, 8 g carbohydrate, trace fiber, 32 g protein. Diabetic Exchanges: 4 lean meat, 1/2 starch

Medium-Bodied White Wine

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

Reviews for Golden Apricot-Glazed Turkey Breast

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (0)
3 Star
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2 Star
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MY REVIEW
Reviewed Oct. 4, 2011

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.

MY REVIEW
Reviewed May. 12, 2011

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

MY REVIEW
Reviewed Nov. 26, 2010

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

MY REVIEW
Reviewed Nov. 25, 2010

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!

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