Turkey Breast with Herbed Apricot Glaze
Related recipes: Apricots,
Dairy-Free, Easy, Egg-Free,
Fall, Fruit, Herbs,
Holiday and Festive, Low-Carb, Low-Fat,
Main Dishes, Potlucks, Poultry,
Winter
A welcome dish for a holiday meal or Sunday dinner. Serve with
Apricot and Toasted Almond Stuffing.
Preparation facts
Yield: 12 servings
Ingredients
7 lbs (3.2kg) turkey breast, uncooked, thawed
3 Tbs (65g) apricot preserves
1 tsp (2g) cumin
1 tsp (2g) dry mustard
1 tsp (2g) sage
1/2 tsp (1g) thyme
1/2 tsp (3g) salt
Vegetable oil spray
Directions
Preheat oven to 325°F (165°C).
Rinse turkey breast with cold water and pat dry with a paper towel.
Trim excess fat. Starting at the neck cavity, loosen skin from the breast by inserting
fingers, gently pushing between skin and meat. Combine the apricot preserves, cumin, mustard,
sage, thyme, and salt, forming a sticky paste. Rub the paste under and over the skin. Place
turkey in a roasting pan or shallow baking dish coated with vegetable oil spray.
Bake for approximately 2 1/2–3 hours or until thermometer
registers 180°F (85°C). Remove turkey from oven an let stand 10 minutes before
carving. Discard skin.
Nutrition facts
Serving Size 1 serving
Calories 267
Calories from Fat 33 (12%)
% Daily Value*
6%Total Fat 4g
6%Saturated
Fat 1.1g
Polyunsaturated Fat 0.9g
Monounsaturated Fat 1.5g
11%Cholesterol 32mg
23%Sodium 549mg
16%Potassium 562mg
13%Total
Carbohydrate 40g
22%Dietary
Fiber 5.4g
Sugars 3g
Sugar Alcohols 0g
39%Protein 19g