Zesty Apricot Turkey Recipes

ZESTY APRICOT TURKEY

Zesty Apricot Turkey image

You see a lot of steak, chicken and chops at cookouts, but how about something different? With its apricot-chile glaze, this juicy grilled turkey is one of our picnic faves. -Wendy Moylan, Crystal Lake, Illinois

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

1/3 cup apricot spreadable fruit
1 tablespoon white wine vinegar
1 tablespoon honey
1 garlic clove, minced
1/2 teaspoon grated lemon zest
1/8 teaspoon hot pepper sauce
2 turkey breast tenderloins (8 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

In a microwave, melt spreadable fruit; stir in vinegar, honey, garlic, lemon zest and pepper sauce. Reserve 1/4 cup sauce for serving., Sprinkle turkey with salt and pepper; place on an oiled grill rack over medium heat. Grill, covered, until a thermometer reads 165°, 7-10 minutes per side; brush with remaining sauce during the last minute of cooking. Let stand 5 minutes before slicing. Serve with reserved sauce.

Nutrition Facts : Calories 200 calories, Fat 2g fat (0 saturated fat), Cholesterol 65mg cholesterol, Sodium 424mg sodium, Carbohydrate 18g carbohydrate (15g sugars, Fiber 0 fiber), Protein 27g protein. Diabetic Exchanges

APRICOT-GLAZED TURKEY BREAST

Apricot-Glazed Turkey Breast image

Turkey takes center stage in this dish paired with several interesting flavors. Garlic, ginger and apricot enhance the old favorite without loading on calories. -Janet Sprute, Lewiston, Idaho

Provided by Taste of Home

Categories Dinner

Time 2h15m

Yield 12 servings.

Number Of Ingredients 7

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

Steps:

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.

Nutrition Facts : Calories 276 calories, Fat 10g fat (3g saturated fat), Cholesterol 102mg cholesterol, Sodium 137mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 40g protein. Diabetic Exchanges

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