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


  • 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, 0g fiber), 32g protein Diabetic Exchanges: 0 starch, 4 lean meat.


  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

Medium-Bodied White Wine

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

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cpaulus 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."

answood 192597
Reviewed May. 12, 2011

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

Aquarelle 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."

Summy 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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