Tangy Peach-Apricot Turkey Breast

Serves 6

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ooking a turkey breast seems like a daunting task, but I found it to be quite easy--it just takes some time to cook. Our meat cutters will remove the bone and skin and tie the half breast for you. The sweet and spicy peach apricot glaze lends a lot of flavor to the meat and it is really simple to prepare. In order to prepare turkey safely, don’t rinse it and be sure to use a meat thermometer to test for proper doneness and make sure the internal temperature of the turkey reaches 165° Fahrenheit.

Ingredients:

• 1/2 cup Sarabeth’s peach apricot preserves
• 2 tablespoons Grey Poupon Dijon mustard
• 2 tablespoons Colavita white balsamic vinegar
• 2 teaspoons Napa Valley organic olive oil
• 1 medium red jalapeno pepper, seeded and minced
• 1 large clove Melissa’s organic garlic, minced
• 1 teaspoon plus 1 tablespoon minced Bon Appetit organic fresh rosemary
• 1/4 plus 1/8 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 celery stalk, coarsely chopped
• 2 carrots, coarsely chopped
• 1 onion, coarsely chopped
• 1 parsnip coarsely chopped
• 2 1/4 pound boneless skinless half turkey breast, rolled and tied

Instructions:


1. Preheat oven to 325° Fahrenheit.

2. In a small saucepan, combine the preserves, mustard, vinegar, olive oil, jalapeno, garlic, one teaspoon rosemary, 1/4 teaspoon salt and pepper. Stir well to combine and remove 1/2 cup of glaze.

3. Combine celery, carrots, onion, parsnip and remaining tablespoon of rosemary in the bottom of a roasting pan. Place a rack in the pan and place the turkey breast on top, but not directly over the vegetables (so that the air can circulate under and around the turkey). Brush turkey with the 1/2 cup of glaze, leaving a little bit of glaze left over and season with remaining 1/8 teaspoon salt.

4. Calculate the cooking time as 20 minutes per pound, so a 2 1/4-pound breast should take 45 minutes to cook. Cook for 25 minutes. Remove from oven and test the internal temperature at the thickest part of the turkey in order to get a better idea of how much more cooking time the turkey needs. Brush with remaining little bit of glaze, tent loosely with foil and continue cooking until the internal temperature is 165° Fahrenheit, about 20 more minutes.

5. Keep turkey covered with foil and allow turkey to stand 10-15 minutes before removing strings and slicing into six portions. Meanwhile, heat remaining glaze in saucepan until bubbling. Discard vegetables at the bottom of the pan. Serve the turkey with the warm glaze.

Each 5-ounce serving of turkey with 2 tablespoons glaze contains: Calories Fat Saturated Fat Trans Fat Cholesterol Sodium Total Carbohydrate Dietary Fiber Sugars Protein Vitamin A Vitamin C Calcium Iron 270       3 g     1 g     0 g     100 mg  320 g     13 g     0 g     13 g     42 g     0% DV 2% DV 3% DV 11% DV