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Apricot Dijon Glazed Turkey With Herbed Pilaf

Ingredients
For pilaf
  Water 2 3⁄4 Cup (44 tbs)
  Chicken bouillon cubes 6 (6 Teaspoons Chicken Bouillon Granules)
  Long grain white rice 1 1⁄2 Cup (24 tbs), uncooked
  Slivered almonds 1⁄2 Cup (8 tbs)
  Chopped dried apricots 1⁄2 Cup (8 tbs)
  Green onions with tops 4 , sliced
  Snipped fresh parsley 1⁄4 Cup (4 tbs)
  Orange zest 1 Tablespoon
  Dried rosemary 1 Teaspoon, crushed
  Dried thyme leaves 1 Teaspoon
  Boneless turkey breast half 2 1⁄2 Pound (1 Piece)
For sauce
  Apricot jam/Orange marmalade 1 Cup (16 tbs)
  Dijon mustard 2 Tablespoon
Directions

GETTING READY
1. Preheat the oven to 350°F.
2. In a medium saucepan, bring water to a boil.
3. Stir in the bouillon.
4. Take off heat and set pan aside.

MAKING
5. In a small saucepan, combine jam and Dijon mustard, gently heat to melt the jam. Set aside for later.
6. In a casserole, combine bouillon and remaining ingredients except the turkey meat. Mix well.
7. Trim excess fat from turkey and arrange over the rice mixture.
8. Cover the casserole with the lid and place casserole in the preheated oven.
9. Bake the pilaf for 45 minutes.
10. Remove casserole from oven.
11. Reserving 1/4 cup of prepared sauce, glaze turkey using a pastry brush.
12. Set remaining sauce aside.
13. Return uncovered casserole to oven and continue baking for another 30 minutes or until meat is tender. Check for doneness using a meat thermometer or a sharp tipped knife.
14. Remove turkey from the oven.
15. Cover casserole and let stand for 10 minutes carving.

FINALIZING
16. Heat the remaining sauce until warm.
17. Carve turkey on a meat board using a carving knife.

SERVING
18. On a serving plate or platter, make a bed of the pilaf.
19. Arrange the turkey slices and spoon over the sauce.
20. Serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Rice, Turkey
Occasion: 
Thanksgiving
Interest: 
Gourmet, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
75 Minutes
Ready In: 
90 Minutes
Servings: 
8

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