In the fall I can find a 2-3 lb. Turkey breast in some speciality markets.(Gelson’s in Southern California) It’s nice to change up the chicken situation with Turkey.
But you need to be careful and not overcook it so it becomes dry. Use your thermometer! The apricot rosemary glaze really does wonders to give it flavor and keep it moist. Make this early in the week and use it for salads or sandwiches for the week. So much better than the processed stuff!
Apricot Honey-Glazed Turkey Breast
Ingredients (serves 8-10)
- 1 onion, quartered
- 2 carrots
- 2 celery stalks
- Fresh herbs like parsley, sage, rosemary or thyme
- 1 (3-4 lb.) rolled turkey breast
- 1 Tbsp. olive oil
- 1 tsp. Sea salt
- 1 tsp. Black pepper
- ½ cup white wine or champagne (I used Cook’s small champagne)
- Preheat oven to 500 F. Spray with nonstick spray. Add vegetables and herbs to act as a rack for turkey.
- Brush turkey with olive oil and season with salt and peppers. Place on veggies. Tent loosely with foil.
- Place in oven for 25 minutes at 500 F, then reduce temp to 325 F. Continue cooking for 55 minutes for a 3-pound turkey breast and 1 hour 25 minutes for a 4 lb. turkey breast. Remove from the oven when temp reaches 165 F.
- Remove turkey from oven and let rest 15 minutes before cutting.
- Drizzle with Apricot Glaze.
- ½ cup apricot preserves (fruit only)
- ½ jalapeno, finely diced
- 2 Tbsp. red wine vinegar
- 2 Tbsp. Dijon mustard
- 1 Tbsp. honey
- 1 tsp. Garlic
- 1 tsp. Fresh rosemary or ½ tsp. Dried
- ½ tsp. Sea salt
- ½ tsp. Black pepper.
Whisk all ingredients in a medium mixing bowl or small pot. Microwave for 3 minutes or boil on the stovetop for a couple minutes until slightly thickened. Whisk while it simmers. Brush glaze on turkey breast in the last 10-15 minutes of roasting