Turkey Breast with Herbed Apricot Glaze
7 pound turkey breast, uncooked, thawed
3 tbsps. apricot preserves
1 tsp. cumin
1 tsp. dry mustard
1 tsp. sage
1/2 tsp. thyme
1/2 tsp. salt
vegetable oil spray
Preheat oven to 325 degrees.
Rinse turkey breast with cold water and pat dry with a paper towel. Trim excess
fat. Starting at the neck cavity, loosen skin from the breast by inserting
fingers, gently pushing between skin and meat. Combine the apricot preserves,
cumin, mustard, sage, thyme, and salt, forming a sticky paste. Rub the paste
under and over the skin. Place turkey in a roasting pan or shallow baking dish
coated with vegetable oil spray.
Bake for approximately 2 1/2 to 3 hours or until thermometer registers 180
degrees. Remove turkey from oven an let stand 10 minutes before carving. Discard
skin.
Makes 12 servings.
Calories 308, Fat 2 g, Protein 65 g, Carbohydrate 3 g, Cholesterol 164 mg,
Sodium 221 mg.