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
MAPLE APPLE TURKEY SAUSAGE
I love breakfast sausage, but most store-bought brands are high in calories and fat and not very diet-friendly. Try this slightly sweet version made with real maple syrup. The apples help keep the sausage moist. I like to cook up a batch on Sundays and store in the fridge for quick breakfasts all week. Take care not to overcook the patties.
Provided by France C
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 16m
Yield 10
Number Of Ingredients 11
Steps:
- Combine turkey, apple, maple syrup, salt, sage, garlic powder, black pepper, marjoram, cinnamon, and cloves in a bowl; mix well. Form into 10 small patties.
- Heat olive oil in a skillet over medium heat. Fry patties until no longer pink in the center and the juices run clear, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 91.7 calories, Carbohydrate 3 g, Cholesterol 33.6 mg, Fat 5.2 g, Fiber 0.3 g, Protein 8.6 g, SaturatedFat 1.2 g, Sodium 206.4 mg, Sugar 2.3 g
MAPLE-ROASTED TURKEY WITH SAGE, SMOKED BACON, AND CORNBREAD STUFFING
Provided by Tyler Florence
Categories main-dish
Time 4h10m
Yield 12 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F and remove the top rack.
- Combine the butter and sage in a mixing bowl, mash with a fork or spoon until the sage is well incorporated and the butter has flecks of green in it; season with salt and pepper.
- In a saute pan, melt 4 tablespoons of the sage butter, add the onions, cook and stir for 15 minutes until soft and golden. Remove from heat. Put the cornbread in a large mixing bowl and scrape the sauteed onion mixture on top. Add the egg, heavy cream, and just enough chicken stock to moisten the stuffing without making it soggy (about 1/2 cup.) Toss well to combine, season with salt and pepper.
- Remove the neck and gizzards from the inside of the turkey and discard. Rinse the bird thoroughly inside and out with cold water, pat dry. Sprinkle the cavity and skin liberally with salt and pepper. Using your fingers, gently lift the skin from the breast and legs, and slip pieces of the sage butter underneath; massaging it in as you go. Fill the bird with the cornbread stuffing without packing too tightly; cook the remaining stuffing separately in a buttered baking dish. Truss the turkey; place it on a rack in a large roasting pan, and put into the oven.
- Meanwhile, in a small mixing bowl, whisk together the maple syrup and hot water to thin the glaze out a bit; use this to baste the turkey every 30 minutes. The turkey should take about 3 hours to cook (i.e. 15 to 20 minutes per pound.) If the legs or breast brown too quickly, cover with foil.
- About 2 hours into cooking, shingle the strips of bacon oven the turkey breast to cover; continue to roast and baste for another hour or so. The turkey is done when an instant-read thermometer inserted into the meatiest part of the thigh registers 170 degrees F (the thigh juices will also run clear when pricked with a knife.) Transfer the turkey to a cutting board and let rest for 20 minutes before carving, so the juices can settle back into the meat.
- Skim off the excess fat from the pan drippings with a spoon and place the roasting pan over 2 burners set on medium-high heat. Using a wooden spoon, scrape up brown bits stuck to bottom of pan. Whisk the flour into the drippings, stirring as it thickens to prevent lumps. Add the remaining chicken stock and bring to a simmer; season with salt and pepper and hit it with a squeeze of lemon juice to brighten the flavor. Simmer for 5 minutes and then strain to remove any particles. Serve the gravy with the maple-roasted turkey and cornbread stuffing.
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
MAPLE-ROASTED TURKEY WITH SAGE BUTTER
Provided by Tyler Florence
Categories main-dish
Time 3h50m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F and remove the top rack of the oven.
- Put the butter and sage in a mixing bowl and mash with a fork or spoon until the sage is well incorporated. Season with salt and pepper.
- Rinse the bird thoroughly inside and out with cold water, and pat dry with paper towels. Sprinkle the cavity and skin liberally with salt and pepper. Using your fingers, gently lift the skin from the turkey breast and slip the remaining seasoned butter under, massaging the breast meat as you go. Truss the bird by crossing the legs over one another and tying with a piece of kitchen twine. Shingle the bacon strips over the breast so it's totally covered. Put the turkey on a rack in a large roasting pan, cover the turkey with aluminum foil, and place in the oven.
- In a small bowl, stir the maple syrup with 2 tablespoons of hot water to thin. Roast the turkey for 2 hours, basting with the maple glaze every 30 minutes. Continue cooking until an instant-read thermometer inserted into the meaty part of the thigh registers 170 degrees F. The thigh juices will run clear when pricked with a knife, about 3 hours total (15 minutes per pound). About 1/2 hour before you think the turkey is done, remove the foil so that it can brown. When done take the turkey out of the oven and put the roasting pan on the stovetop. Transfer the turkey to a serving tray to rest at least 20 minutes before carving. Serve with gravy.
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
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
More about "maple and apricot sauced turkey breast recipes"
EASY MAPLE-GLAZED ROASTED TURKEY BREAST - THE SEASONED …
From theseasonedmom.com
4.8/5 (11)Calories 789 per servingCategory Dinner
- Stuff turkey cavity with apple, lemon, onion, celery, rosemary, and thyme. Sprinkle salt inside the cavity.
- Place the turkey in a large shallow roasting pan lined with aluminum foil. Don’t skip the aluminum foil (it makes clean up quick and easy)!
TURKEY BREAST WITH APRICOT SAUCE - OLIVIA'S CUISINE
From oliviascuisine.com
Reviews 6Estimated Reading Time 5 minsServings 1Total Time 2 hrs 5 mins
- In a bowl, combine the herbs and the butter and mix well until incorporated. Season with salt and pepper.
- Put your turkey in a roasting pan along with the white wine and the vinegar. Baste once before putting in the oven.
MAPLE TURKEY BREAST | MAPLE FROM CANADA
From maplefromcanada.ca
MAPLE MUSTARD ROASTED TURKEY BREAST - HEALTHY FITNESS …
From healthyfitnessmeals.com
APRICOT-GLAZED TURKEY WITH FRESH HERB GRAVY RECIPE
From foodandwine.com
RACHAEL'S MAPLE-ROSEMARY TURKEY BREASTS | RECIPE
From rachaelrayshow.com
SPICY MAPLE TURKEY BREAST WITH QUICK PAN SAUCE RECIPE
From myrecipes.com
HONEY MAPLE TURKEY BREAST | AN EASY THANKSGIVING TURKEY …
From thekittchen.com
CROCKPOT MAPLE-GLAZED TURKEY BREAST - THE SPRUCE EATS
From thespruceeats.com
TURKEY BREAST WITH APRICOTS - LIDIA - LIDIA'S ITALY
From lidiasitaly.com
APPLE-MAPLE TURKEY BREAST RECIPE - PILLSBURY.COM
From pillsbury.com
ROASTED TURKEY BREAST WITH APRICOT-HERB BUTTER RECIPE - TODAY
From today.com
APRICOT TURKEY RECIPE | SHADY BROOK FARMS
From shadybrookfarms.com
APRICOT TURKEY RECIPE | HONEYSUCKLE WHITE
From honeysucklewhite.com
AIP TURKEY BREAST IN A MAPLE GARLIC SAUCE - ALLIANNA'S …
From alliannaskitchen.com
SWEET AND SOUR APRICOT TURKEY - BUTTERBALL
From butterball.ca
You'll also love