Turkey Breast with Herbed Apricot Glaze
A welcome dish for a holiday meal or Sunday dinner. Serve with Apricot and Toasted Almond Stuffing.
- 7 lbs turkey breast, uncooked, thawed
- 3 Tbs apricot preserves
- 1 tsp cumin
- 1 tsp dry mustard
- 1 tsp sage
- 1/2 tsp thyme
- 1/2 tsp salt
- Vegetable oil spray
- 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.
Calories from Fat 33 (12%)
(6%)Total Fat 4g
(6%)Saturated Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Total Carbohydrate 40g
(21%)Dietary Fiber 5g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.