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Related recipes: Apricots, Dairy-Free, Easy, Egg-Free, Fall, Herbs, High Fiber, Holiday and Festive, Low-Carb, Low-Sugar, Main Dishes, Potlucks, Poultry, Winter
Add these dishes to make a full meal:
Frisée Salad with Spiced Walnuts and Pears in Port
Yield: 12 servings
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
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.
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The information presented in the Food Guide 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 September 2008.
