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Golden Apricot-Glazed Turkey Breast

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

Ingredients

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

Directions

  • Preheat oven to 325°. Combine preserves, vinegar, pepper and salt. Place turkey breast on a rack in a large shallow roasting pan.
  • 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.
Nutrition 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.

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Reviews

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Average Rating:
  • cpaulus
    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
    May 12, 2011

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

  • Aquarelle
    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
    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!