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Turkey Breast with Herbed Apricot Glaze

Turkey Breast with Herbed Apricot Glaze: Main Image

Quick Facts

Servings: 12
A welcome dish for a holiday meal or Sunday dinner. Serve with Apricot and Toasted Almond Stuffing.

Ingredients

  • 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

Directions

  • Preheat oven to 325F (165C).
  • 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 180F (85C). Remove turkey from oven an let stand 10 minutes before carving. Discard skin.

Nutrition Facts

Calories 268
  Calories from Fat 33 (12%)
(6%)Total Fat 4g
(6%)Saturated Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
(11%)Cholesterol 32mg
(23%)Sodium 544mg
(16%)Potassium 562mg
Total Carbohydrate 40g
(21%)Dietary Fiber 5g
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.

Copyright 2014 Aisle7. All rights reserved. Aisle7.com

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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.

 
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