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Apricot Rosemary Turkey Breast

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  Apricot nectar 1 1⁄2 Cup (24 tbs)
  Non stick spray 1
  Honey 1⁄4 Cup (4 tbs)
  Minced fresh rosemary 1 Tablespoon
  Bone in turkey breast 1
  Water 1 Cup (16 tbs)
  Cornstarch 1 Tablespoon

For the glaze, in a medium saucepan, stir together the apricot nectar, honey and rosemary.
Bring to a boil, then reduce the heat to medium.
Simmer, uncovered, for 10 to 15 minutes or until the glaze reduces to about 1 cup.
Rinse the turkey and pat dry with paper towels.
Spray the rack in a roasting pan with no-stick spray.
Place the turkey breast, skin side up, on the rack.
Insert a meat thermometer in the thickest part of the breast.
Roast, uncovered, at 325° for 1 3//4 to 2 hours or until the thermometer registers 170° to 175° and the turkey is no longer pink in the center.
During the last 15 minutes of roasting, brush 1/4 cup of the glaze over the turkey breast.
Remove the turkey from the oven and loosely cover it with foil.
Let stand for 10 minutes before slicing.
Remove and discard the skin before serving.
Meanwhile, for the sauce, in a small bowl, stir together the water and cornstarch.
Stir into the remaining 3/4 cup of glaze in the saucepan.
Cook and stir over medium heat until the mixture thickens and begins to boil.
Cook and stir for 2 minutes more.
Serve the sauce with the turkey.
Chefs Note: If you don't have fresh rosemary, use dried.
Buy the leaves whole and crush them just before using to bring out their flavor.
The usual rule of thumb is to use 1/3 as much dried as fresh.
So in this recipe, that would come to 1 teaspoon dried

Recipe Summary

Main Dish

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Apricot Rosemary Turkey Breast Recipe