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Recipe: Oven-roasted Apricot-stuffed Turkey Breast
Similar Categories: Oven, Roasted, Apricot, Stuffed, Turkey, Breast
Oven-Roasted Apricot-Stuffed Turkey Breast
. 1 2-to 2-1/2-pound bone-in turkey breast half
. 1-1/2 cups soft bread crumbs (2 slices)
. 1/2 cup snipped dried apricots
. 1/4 cup chopped pecans, toasted
. 2 tablespoons apple juice or water
. 1 tablespoon cooking oil
. 1/4 teaspoon dried rosemary, crushed
. 1/4 teaspoon garlic salt
. 1 tablespoon Dijon-style mustard
. 1 tablespoon water
1. Remove bone from turkey breast. Cut a horizontal slit into thickest part of turkey breast to form a 5x4-inch pocket. Set aside.
2. In a medium mixing bowl, combine bread crumbs, apricots, pecans, apple juice or water, oil, rosemary, and garlic salt. Spoon stuffing mixture into pocket. Securely fasten the opening with water-soaked wooden toothpicks or tie with heavy cotton string. Stir together mustard and water; set aside.
3. Place turkey, skin side up, on a rack in a shallow roasting pan.
4. Roast turkey, uncovered, in a 325 degree F oven for 1-1/4 to 1-1/2 hours or until meat thermometer registers 170 degrees F and the stuffing registers 165 degrees F, brushing with mustard mixture during the last 30 minutes of roasting. Let stand for 15 minutes before slicing. Makes 8 servings.
. 1 2-to 2-1/2-pound bone-in turkey breast half
. 1-1/2 cups soft bread crumbs (2 slices)
. 1/2 cup snipped dried apricots
. 1/4 cup chopped pecans, toasted
. 2 tablespoons apple juice or water
. 1 tablespoon cooking oil
. 1/4 teaspoon dried rosemary, crushed
. 1/4 teaspoon garlic salt
. 1 tablespoon Dijon-style mustard
. 1 tablespoon water
1. Remove bone from turkey breast. Cut a horizontal slit into thickest part of turkey breast to form a 5x4-inch pocket. Set aside.
2. In a medium mixing bowl, combine bread crumbs, apricots, pecans, apple juice or water, oil, rosemary, and garlic salt. Spoon stuffing mixture into pocket. Securely fasten the opening with water-soaked wooden toothpicks or tie with heavy cotton string. Stir together mustard and water; set aside.
3. Place turkey, skin side up, on a rack in a shallow roasting pan.
4. Roast turkey, uncovered, in a 325 degree F oven for 1-1/4 to 1-1/2 hours or until meat thermometer registers 170 degrees F and the stuffing registers 165 degrees F, brushing with mustard mixture during the last 30 minutes of roasting. Let stand for 15 minutes before slicing. Makes 8 servings.
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