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
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 15 servings.
Number Of Ingredients 5
Steps:
- 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 : Calories 236 calories, Fat 8g fat (2g saturated fat), Cholesterol 81mg cholesterol, Sodium 84mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 0 fiber), Protein 32g protein. Diabetic Exchanges
APRICOT-ROSEMARY GRILLED TURKEY BREAST
The smoky-sweet flavors from the grill and marinade make this entree perfect for a summer soiree or fall party.
Provided by Betty Crocker Kitchens
Categories Entree
Time 2h
Yield 12
Number Of Ingredients 5
Steps:
- Heat grill for indirect cooking as directed by manufacturer. If ribs and backbone of turkey breast are attached, cut off with sharp knife or scissors so breast will be stable on grill. Loosen skin from turkey breast.
- In small bowl, mix preserves and lemon juice until blended. Spread half of preserves mixture over meat under skin. Slide rosemary and garlic under skin.
- When ready to grill, place turkey skin-side-up on grill for indirect cooking. Cook 1 hour 30 minutes to 2 hours or until instant-read thermometer inserted into thickest part of breast registers 170°F. During last 15 minutes of cooking, brush remaining preserves mixture over turkey breast. Season to taste with salt, if desired.
Nutrition Facts : Calories 170, Carbohydrate 5 g, Cholesterol 100 mg, Fiber 0 g, Protein 35 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 70 mg, Sugar 3 g, TransFat 0 g
ZESTY APRICOT TURKEY
You see a lot of steak, chicken and chops at cookouts, but how about something different? With its apricot-chile glaze, this juicy grilled turkey is one of our picnic faves. -Wendy Moylan, Crystal Lake, Illinois
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a microwave, melt spreadable fruit; stir in vinegar, honey, garlic, lemon zest and pepper sauce. Reserve 1/4 cup sauce for serving., Sprinkle turkey with salt and pepper; place on an oiled grill rack over medium heat. Grill, covered, until a thermometer reads 165°, 7-10 minutes per side; brush with remaining sauce during the last minute of cooking. Let stand 5 minutes before slicing. Serve with reserved sauce.
Nutrition Facts : Calories 200 calories, Fat 2g fat (0 saturated fat), Cholesterol 65mg cholesterol, Sodium 424mg sodium, Carbohydrate 18g carbohydrate (15g sugars, Fiber 0 fiber), Protein 27g protein. Diabetic Exchanges
MA LIPO'S APRICOT-GLAZED TURKEY WITH ROASTED ONION AND SHALLOT GRAVY
The glaze gives a wonderful sheen to the bird. If fresh sage is unavailable use 1/4 teaspoon dried sage. Glaze, herb butter, and onion mixture can be prepared 1 day ahead. Cover separately and chill. Bring herb butter to room temperature before using. Great additions to the menu are wild mushroom stuffing, cranberry sauce with raspberry vinegar, mashed sweet potatoes, rutabaga and parsnip casserole, green beans with walnuts, date and onion relish, pear chutney, and of course, pumpkin pie and butterscotch pie.
Provided by Christine L.
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Time 5h30m
Yield 30
Number Of Ingredients 17
Steps:
- Combine apricot nectar, preserves, ginger, and honey in a small saucepan and bring to boil. Reduce heat to medium-low, and simmer until thickened and reduced to 1-1/4 cups, about 15 minutes.
- Blend 3/4 cup unsalted butter at room temperature, 3 tablespoons chopped fresh sage, salt, and pepper in small bowl. Set aside.
- Melt 2 tablespoons unsalted butter in a large heavy skillet over medium heat. Add onions and shallots; saute until very soft and light brown, about 20 minutes.
- Position rack in lowest third of oven. Preheat to 400 degrees F (200 degrees C).
- Season turkey cavity with salt and pepper. Place turkey, breast side up, on a rack in a large roasting pan. Slide hand under skin of turkey breast to loosen skin. Spread half of herb butter over breast under skin. Rub remaining herb butter over outside of turkey.
- If stuffing turkey, spoon stuffing loosely into main cavity; it will expand as it cooks. Tie legs together loosely to hold shape of turkey.
- Roast turkey for 30 minutes in the preheated oven. Reduce oven temperature to 325 degrees F (165 degrees C), and continue roasting 1 hour 30 minutes, basting occasionally with pan drippings. Tent turkey with aluminum foil; roast 45 minutes longer.
- Add onion mixture, 1 cup broth, thyme, and 1/2 teaspoon chopped fresh sage to the roasting pan. Roast 15 more minutes before brushing 1/2 cup apricot glaze over turkey. Continue to roast turkey uncovered, brushing occasionally with glaze. Add more broth to the pan if necessary. Bake 40 minutes longer for unstuffed turkey, and 1 hour 10 minutes longer for stuffed turkey, or until meat thermometer inserted into the thickest part of the thigh registers 165 degrees F (75 degrees C). Place turkey on a platter, and tent with foil. Let stand 30 minutes. Reserve mixture in pan for gravy.
- Pour contents of roasting pan into a strainer set over a large bowl. Skim fat from pan juices using a large spoon. Transfer the onion mixture to a blender. Add 1 cup pan juices, and puree until smooth, adding more pan juices and chicken broth if necessary to thin sauce to desired consistency. Transfer sauce to a large saucepan, and bring to a boil. Cook until color deepens, skimming off any foam, about 5 minutes. Season with salt and pepper.
Nutrition Facts : Calories 590.6 calories, Carbohydrate 10.9 g, Cholesterol 211.3 mg, Fat 28.8 g, Fiber 0.3 g, Protein 68.2 g, SaturatedFat 10.3 g, Sodium 300.8 mg, Sugar 7.1 g
APRICOT TURKEY BREAST
This is posted for the Zaar Tour Contest for Jewish recipes, since i don't know any i got this off a website for Jewish recipes.
Provided by Jessica K
Categories Poultry
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Preheat the oven to 350°F Lightly coat a medium baking dish with cooking spray.
- Place the turkey in the baking dish and cover it with the apricot preserves.
- Soak each slice of bread with onion soup. Completely cover the turkey with the bread.
- Bake for 1 hour, or until the juices from the turkey run clear. The center of the turkey should be slightly pink.
- Mash the bread and serve it with slices of the roasted turkey.
Nutrition Facts : Calories 229, Fat 2.5, SaturatedFat 0.7, Cholesterol 85.7, Sodium 206.2, Carbohydrate 19.2, Fiber 0.7, Sugar 3.3, Protein 30.8
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; guest will be glad you did.
Provided by Jamallah Bergman
Categories Turkey
Time 1h45m
Number Of Ingredients 5
Steps:
- 1. Combine the preserves,vinegar,pepper and salt. Place turkey breast on a rack in a large shallow roasting pan.
- 2. Bake,uncovered, at 325 for 1-1 1/2 hours or until a meat thermometer reads 170, basting every 30 minutes with apricot mixture. (Cover loosely with foil if turkey browns too quickly). Cover and let stand for 15 minutes before slicing.
APRICOT-GLAZED TURKEY WITH ROASTED ONION AND SHALLOT GRAVY
Categories Ginger Herb Onion turkey Roast Thanksgiving Apricot Bon Appétit
Yield Serves 16
Number Of Ingredients 22
Steps:
- For Glaze:
- Combine all ingredients in heavy small saucepan and bring to boil. Reduce heat to medium-low and simmer until thickened and reduced to 1 1/4 cups, about 15 minutes.
- For Herb Butter:
- Blend all ingredients in small bowl. Set aside.
- For Onion Mixture:
- Melt butter in heavy large skillet over medium heat. Add onions and shallots and sauté until very soft and light brown, about 20 minutes. (Glaze, herb butter and onion mixture can be prepared 1 day ahead. Cover separately and chill. Bring herb butter to room temperature before continuing.)
- For Turkey:
- Position rack in lowest third of oven and preheat to 400° F. Pat turkey dry with paper towels. Season turkey cavity with salt and pepper. Place turkey on rack set in large roasting pan. Slide hand under skin of turkey breast to loosen skin. Spread half of herb butter over breast under skin. If stuffing turkey, spoon stuffing into main cavity. Place remaining herb butter in small saucepan. Stir over low heat until melted. Brush butter over outside of turkey. Tie legs together loosely to hold shape of turkey. Roast turkey 30 minutes. Reduce oven temperature to 325° F. Roast turkey 1 hour 30 minutes, basting occasionally with pan drippings. Tent turkey with heavy-duty foil; roast 45 minutes longer. Add onion mixture, 1 can broth, thyme and sage to pan. Roast 15 minutes. Bring glaze to simmer. Brush 1/2 cup glaze over turkey. Continue to roast turkey uncovered until meat thermometer inserted into thickest part of thigh registers 180° F. or until juices run clear when thickest part of thigh is pierced with skewer, brushing occasionally with glaze and adding more broth to pan if liquid evaporates, about 40 minutes longer for unstuffed turkey (about 1 hour 10 minutes longer for stuffed turkey). Place turkey on platter, tent with foil. Let stand 30 minutes. Reserve mixture in pan for gravy.
- For Gravy:
- Pour contents of roasting pan into strainer set over large bowl. Spoon fat from pan juices in bowl. Transfer onion mixture in strainer to blender. Add 1 cup pan juices to blender and puree until smooth, adding more pan juices and chicken broth if necessary to thin sauce to desired consistency. Transfer sauce to heavy large saucepan and bring to boil. Cook until color deepens, skimming off any foam, about 5 minutes. Season with salt and pepper.
- Serve turkey with gravy.
MAPLE- AND APRICOT-SAUCED TURKEY BREAST
Maple and apricot-sauced turkey - requiring just 20 minutes to get going in the slow cooker.
Provided by Betty Crocker Kitchens
Categories Entree
Time 5h30m
Yield 8
Number Of Ingredients 12
Steps:
- Melt butter in 10-inch nonstick skillet over medium heat. Cook apricots and cranberries in butter 2 minutes, stirring occasionally. Stir in maple syrup, 1/4 cup of the sherry and the soy sauce. Cook 2 to 3 minutes, stirring occasionally, until mixture is reduced slightly. Cool 5 to 10 minutes. (Mixture will thicken slightly.)
- Remove skin from turkey breast. Sprinkle turkey with salt and pepper. Place in 6-quart slow cooker. Spoon maple syrup mixture over turkey breast.
- Cover and cook on low heat setting 5 to 6 hours or until juice of turkey is no longer pink when center is cut.
- Remove turkey from cooker; cover to keep warm. Mix remaining 1/4 cup sherry, the cornstarch, water and onions; stir into mixture in cooker. Cover and cook on high heat setting 10 to 15 minutes or until mixture thickens slightly. Serve sauce with turkey.
Nutrition Facts : Calories 535, Carbohydrate 21 g, Cholesterol 185 mg, Fat 1, Fiber 1 g, Protein 65 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 540 mg
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APRICOT-GLAZED TURKEY WITH FRESH HERB GRAVY RECIPE
From foodandwine.com
5/5 Category DinnerAuthor Melissa Rubel JacobsonTotal Time 4 hrs
- Preheat the oven to 350°. Remove the turkey from the refrigerator at least 30 minutes before roasting. Pat the turkey dry and set it on a V-shaped rack in a large roasting pan. Rub the turkey all over with the oil and season it inside and out with salt and pepper. Stuff the cavity with the lemon halves, crushed garlic, thyme, rosemary, sage and bay leaf. Roast the turkey for about 2 1/2 hours, until golden all over and an instant-read thermometer inserted between the leg and thigh registers 165°.
- In a small bowl, mix the apricot jam, lemon juice, lemon zest and sage and season with salt and pepper. Microwave the glaze until thinned slightly, about 20 seconds.
- Brush the turkey with half of the glaze and roast for about 15 minutes, until the skin is mahogany-colored. Brush the turkey with the remaining glaze and roast for about 15 minutes longer, until the skin is deep mahogany and an instant-read thermometer inserted between the leg and thigh registers 175°. Tilt the turkey to drain all the juices from the cavity into the roasting pan. Transfer the turkey to a carving board and let rest for 45 minutes.
- Skim the fat from the drippings in the roasting pan. Set the roasting pan over high heat and bring to a boil. Add the turkey stock and cook for 2 minutes, scraping up the browned bits from the bottom of the pan.
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