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DEL.ICIO.USRoasted Boneless Turkey Breast With Apricot Sauce
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Even boneless turkey breast takes time to thaw, so be sure to buy yours a day and a half in advance. We think you'll find this so simple and delicious it will visit your table again before next Thanksgiving.
Hands on time: 5 minutes Total time: 4 hours and 35 minutes Serves: 6
Ingredients:
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1 whole boneless turkey breast, with skin on (about 3 pounds)
Ground ginger; fresh minced garlic, or granulated garlic powder
2/3 cup apricot preserves
3 tablespoons Dijon mustard
1/4 cup light soy sauce
Instructions:
The night before (or at least 2 hours before roasting): Season both sides of the turkey breast well with ground ginger and garlic. Put in a roasting pan. Combine the apricot preserves, mustard and soy sauce. Blend well; cover breast, top and bottom of turkey with the sauce. Cover with plastic wrap and refrigerate until ready to roast.
Preheat oven to 325 degrees. Remove turkey from refrigerator and add 1/4 cup water to the roasting pan. Bake uncovered for 2 1/2 hours (or until a meat thermometer registers 170 degrees), basting occasionally with gravy in pan. Allow to stand for at least 10 minutes before slicing.
--- Adapted from: "Grandma Doralee Patinkin's Jewish Family Cookbook" (St. Martin's Griffin, $14.95)
Preheat oven to 325 degrees. Remove turkey from refrigerator and add 1/4 cup water to the roasting pan. Bake uncovered for 2 1/2 hours (or until a meat thermometer registers 170 degrees), basting occasionally with gravy in pan. Allow to stand for at least 10 minutes before slicing.
--- Adapted from: "Grandma Doralee Patinkin's Jewish Family Cookbook" (St. Martin's Griffin, $14.95)
Notes:
Total time includes marinating time of 2 hours but overnight marinating also will work.
Nutrition:
Per serving: 324 calories, 33 grams protein, 12 grams fat (percent calories from fat, 32), 21 grams carbohydrates, 93 milligrams cholesterol, 662 milligrams sodium, trace fiber.
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