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
STUFFED TURKEY BREAST
This wonderful recipe for stuffed turkey breast is from "Martha Stewart's Cooking School" and makes a delicious dinner.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Number Of Ingredients 4
Steps:
- Butterfly turkey: Heat oven to 400 degrees. Use a slicing knife and your fingers to remove skin from breast, reserving skin. Turn the breast over (so the side that had the skin is facing down), and lay it flat on the cutting board. Holding the blade of the knife parallel to the board, about halfway down, slice into the thickest portion of the breast. Cut along the length of the breast, but not all the way through. Unfold so the turkey opens like a book. Remove the tough piece of cartilage. Cover with a piece of plastic wrap and pound with a meat mallet until the turkey is of uniform thickness (about 1/2 inch). Season with salt and pepper.
- Stuff turkey: Spread stuffing evenly (about 3/4 inch thick) over turkey, leaving a 1-inch border. Starting with one short end, roll into a log, completely enclosing the stuffing, and wrap the reserved skin around the breast, over the seam. Season all over with salt and pepper. Roll in a piece of cheesecloth, and secure both ends with kitchen twine. Tie twine around the roast in four evenly spaced intervals, then rub butter evenly all over cloth.
- Roast: Roast on a rimmed baking sheet until an instant-read thermometer inserted in the middle registers 155 degrees, 40 to 50 minutes. Let rest for 10 minutes (the internal temperature should rise to 165 degrees).
- Slice and serve: Remove cheesecloth and twine, then place turkey on a cutting board and slice crosswise about 3/4 inch thick.
STUFFED TURKEY BREASTS WITH APRICOT SAUCE
This recipe was my spin off of another recipe that used chicken and topped with a berry sauce. Super tasty dish! Makes for a very nice presntation. I made this for our Thanksgiving dinner last year (there was only 2 of us). My husband loved the taste and presentation of the finished product.
Provided by sexymommalucas
Categories Turkey Breasts
Time 1h15m
Yield 4 turkey bundles, 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350F and grease baking pan.
- Pound turkey breast, to be 1/4" thin.
- Bring a small saucepan of water to a boil.
- Using tongs, briefly dip spinach leaves one at a time into the boiling water to blanch- just a few seconds per leaf or they will get soggy- they should still be mostly raw. Pat dry and set aside on a plate.
- Place chopped pinenuts onto a small plate and roll each chunk of boursin cheese in the nuts to coat and set aside.
- Lay pounded turkey breasts on top of a sheet of wax paper on your counter and season both sides of each breast with salt& pepper (to taste).
- Set dried blanched spinach leaves on top of each piece of turkey.
- Next, place a nut coated cheese chunk on top of each turkey piece in the center.
- Fold turkey ends up over the cheese to make a bundle, securing with toothpicks if needed.
- Set turkey bundles in a greased baking pan and cover with foil.
- Bake at 350F oven for 30 minutes or until the turkey is tender and cooked all the way through.
- Meanwhile, combine white wine, vinegrette dressing, and abricot jam in a small skillet. Cook over medium-high heat until reduced by half (this may take several minutes).
- If the sauce is ready before the turkey, simply remove from burner and reheat slightly before pouring over the cooked turkey bundles.
- Place a cooked turkey bundle onto each serving plate, with apricot sauce ladled over the top. If you like, decorate each plate with a few sprigs of fresh green herbs.
Nutrition Facts : Calories 189.3, Fat 11.6, SaturatedFat 0.8, Sodium 308.5, Carbohydrate 16.4, Fiber 1, Sugar 8.3, Protein 2.8
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APRICOT-GLAZED TURKEY WITH FRESH HERB GRAVY RECIPE
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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°.
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- 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.
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