Glazed turkey breast with fruit stuffing
Nutrition Facts
Serving Size 6-ounce portion
Calories 350
| Amount Per Serving | ||
| Monounsaturated fat | 2 g | |
|---|---|---|
| Saturated fat | 4 g | |
| Total fat | 14 g | |
| Sodium | 117 mg | |
| Cholesterol | 110 mg | |
| Dietary fiber | 1 g | |
| Protein | 41 g | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
| Calories: | 2,000 | 2,500 | ||
|---|---|---|---|---|
| Total Fat | Less than | 65g | 80g | |
| Saturated Fat | Less than | 20g | 25g | |
| Cholesterol | Less than | 300mg | 300 mg | |
| Sodium | Less than | 2,400mg | 2,400mg | |
| Total Carbohydrate | 300g | 375g | ||
| Dietary Fiber | 25g | 30g | ||
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
This turkey breast is a tasty, lower sodium version of the traditional favorite.
Ingredients
(Serves 12)One 5 pound whole, bone-in turkey breast (thawed)
Rub:
- 2 tablespoons chopped fresh rosemary
- 2 tablespoons chopped fresh thyme leaves
- 2 tablespoons olive oil
Stuffing:
- 1 small onion, thinly sliced
- 1 apple, peeled and thinly sliced
- 1 pear, peeled and thinly sliced
- 1/4 cup dried cranberries (or raisins)
Glaze:
- 2 cups apple juice, divided
- 1 tablespoon brown sugar
- 1 tablespoon brown mustard
- 1 tablespoon olive oil
Directions
Heat the oven to 325 F.
On a rack in a roasting pan, place the turkey breast, skin-side up.
In a small bowl, combine the herbs and olive oil to make a paste. Loosen the skin from the meat gently with your fingers — making deep pockets between the skin and meat. Smear half of the paste directly on the meat. Spread the remaining paste evenly over the top of the skin.
In another small bowl, mix together the sliced onions and fruit. Stuff each pocket with the mixture.
Pour 1 cup of apple juice into the bottom of the roasting pan. Roast the turkey breast for 1 3/4 to 2 hours, until the skin is golden brown and an instant-read thermometer registers 165 F when inserted into the thickest and meatiest areas of the breast. If the skin is overbrowning, cover the breast loosely with aluminum foil.
In the meantime, make the glaze. In a saucepan, combine the remaining cup of apple juice, brown sugar, mustard and olive oil. Heat to boiling, reduce the heat and simmer until it becomes thickened and reduced in volume to about 3/4 cup. Use this to baste the turkey during the last 30 minutes of cooking.
When the turkey is done, cover with foil and allow it to rest at room temperature for 15 minutes. Carve, serve and spoon any remaining glaze over the turkey.