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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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Golden Apricot-Glazed Turkey Breast Recipe

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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
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: 236 calories, 8g fat (2g saturated fat), 81mg cholesterol, 84mg sodium, 8g carbohydrate (5g sugars, 0 fiber), 32g 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

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.


Reviews for Golden Apricot-Glazed Turkey Breast

AVERAGE RATING
(4)
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5 Star
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MY REVIEW
cpaulus User ID: 4251638 123757
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
answood User ID: 5986685 192597
Reviewed May. 12, 2011

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

MY REVIEW
Aquarelle User ID: 985301 191220
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
Summy User ID: 1386846 192595
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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