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Turkey Breast with Herbed Apricot Glaze

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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
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.