Apricot Turkey Breast Recipes

STUFFED TURKEY BREASTS WITH APRICOT SAUCE

Steps:

• Preheat oven to 350F and grease baking pan.
• Pound turkey breast, to be 1/4" thin.
• Bring a small saucepan of water to a boil.
• Using tongs, briefly dip spinach leaves one at a time into the boiling water to blanch- just a few seconds per leaf or they will get soggy- they should still be mostly raw. Pat dry and set aside on a plate.
• Place chopped pinenuts onto a small plate and roll each chunk of boursin cheese in the nuts to coat and set aside.
• Lay pounded turkey breasts on top of a sheet of wax paper on your counter and season both sides of each breast with salt& pepper (to taste).
• Set dried blanched spinach leaves on top of each piece of turkey.
• Next, place a nut coated cheese chunk on top of each turkey piece in the center.
• Fold turkey ends up over the cheese to make a bundle, securing with toothpicks if needed.
• Set turkey bundles in a greased baking pan and cover with foil.
• Bake at 350F oven for 30 minutes or until the turkey is tender and cooked all the way through.
• Meanwhile, combine white wine, vinegrette dressing, and abricot jam in a small skillet. Cook over medium-high heat until reduced by half (this may take several minutes).
• If the sauce is ready before the turkey, simply remove from burner and reheat slightly before pouring over the cooked turkey bundles.
• Place a cooked turkey bundle onto each serving plate, with apricot sauce ladled over the top. If you like, decorate each plate with a few sprigs of fresh green herbs.

MAPLE- AND APRICOT-SAUCED TURKEY BREAST

Steps:

• Melt butter in 10-inch nonstick skillet over medium heat. Cook apricots and cranberries in butter 2 minutes, stirring occasionally. Stir in maple syrup, 1/4 cup of the sherry and the soy sauce. Cook 2 to 3 minutes, stirring occasionally, until mixture is reduced slightly. Cool 5 to 10 minutes. (Mixture will thicken slightly.)
• Remove skin from turkey breast. Sprinkle turkey with salt and pepper. Place in 6-quart slow cooker. Spoon maple syrup mixture over turkey breast.
• Cover and cook on low heat setting 5 to 6 hours or until juice of turkey is no longer pink when center is cut.
• Remove turkey from cooker; cover to keep warm. Mix remaining 1/4 cup sherry, the cornstarch, water and onions; stir into mixture in cooker. Cover and cook on high heat setting 10 to 15 minutes or until mixture thickens slightly. Serve sauce with turkey.

APRICOT-ROSEMARY GRILLED TURKEY BREAST

Steps:

• Heat grill for indirect cooking as directed by manufacturer. If ribs and backbone of turkey breast are attached, cut off with sharp knife or scissors so breast will be stable on grill. Loosen skin from turkey breast.
• In small bowl, mix preserves and lemon juice until blended. Spread half of preserves mixture over meat under skin. Slide rosemary and garlic under skin.
• When ready to grill, place turkey skin-side-up on grill for indirect cooking. Cook 1 hour 30 minutes to 2 hours or until instant-read thermometer inserted into thickest part of breast registers 170°F. During last 15 minutes of cooking, brush remaining preserves mixture over turkey breast. Season to taste with salt, if desired.

APRICOT GLAZED TURKEY BREAST

Steps:

• 1. Combine the preserves,vinegar,pepper and salt. Place turkey breast on a rack in a large shallow roasting pan.
• 2. Bake,uncovered, at 325 for 1-1 1/2 hours or until a meat thermometer reads 170, basting every 30 minutes with apricot mixture. (Cover loosely with foil if turkey browns too quickly). Cover and let stand for 15 minutes before slicing.

APRICOT TURKEY BREAST

Steps:

• Preheat the oven to 350°F Lightly coat a medium baking dish with cooking spray.
• Place the turkey in the baking dish and cover it with the apricot preserves.
• Soak each slice of bread with onion soup. Completely cover the turkey with the bread.
• Bake for 1 hour, or until the juices from the turkey run clear. The center of the turkey should be slightly pink.
• Mash the bread and serve it with slices of the roasted turkey.