Apricot-Glazed Turkey Breast

By MJH

Garlic, ginger and apricot enhance the old favorite without loading on calories.

Ingredients

• 1 bone-in turkey breast (5 to 6 pounds)
• 2 garlic cloves, peeled and thinly sliced
• 1 tablespoon sliced fresh gingerroot
• 1/2 cup white wine or reduced-sodium chicken broth
• 1/3 cup reduced-sugar apricot preserves
• 1 tablespoon spicy brown mustard
• 2 teaspoons reduced-sodium soy sauce

Preparation

Step 1

With fingers, carefully loosen skin from turkey breast.

With a sharp knife, cut ten 2-in.-long slits in meat under the skin; insert a garlic clove slice and a ginger slice into each slit.

Place turkey in a large bowl; pour 1/4 cup wine under the skin.

Secure skin to underside of breast with toothpicks. Pour remaining wine over turkey.

Cover and refrigerate for 6 hours or overnight.

In a small bowl, combine the preserves, mustard and soy sauce; set aside.

Drain and discard marinade; place turkey on a rack in a foil-lined roasting pan.

Bake at 325° for 2 to 2-1/2 hours or until a thermometer reads 170°, basting with apricot mixture every 30 minutes (cover loosely with foil if turkey browns too quickly).

Cover and let stand for 15 minutes before carving.