Recipe courtesy of Michele Urvater
Roasted Turkey Breast
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 502
- Total Fat
- 20
- Saturated Fat
- 7
- Carbohydrates
- 34
- Dietary Fiber
- 4
- Sugar
- 23
- Protein
- 47
- Cholesterol
- 147
- Sodium
- 754
- Total: 1 hr 25 min
- Prep: 10 min
- Cook: 1 hr 15 min
Ingredients
Half a turkey breast (3 pounds)
Salt and freshly ground black pepper
1 cup dried apricots
1 cup dried pitted prunes
1 cup chicken broth
2 to 3 tablespoons melted butter
Directions
- Preheat the oven to 400 degrees. Rub the turkey breast with butter and season with salt and pepper. Place it, skin side up in a 9 by 13-inch pan. Surround the breast with the apricots and prunes and pour the chicken broth over the fruit. Cover the pan with foil and bake for 45 minutes. Uncover the pan and continue to roast for about 20 minutes longer, basting the breast a couple of times with melted butter. Cook until the thickest part of the breast meat is no longer pink. Remove breast and let rest while you transfer fruit and juices to a saucepan. Boil down until liquid is almost entirely evaporated; you may add softened butter if you wish. Use fruit and juices as a sauce; season well with salt and pepper.