Thursday, October 6, 2011
Apricot Glazed Turkey Breast
This recipe has a story behind it, one that I’d like to share as part of my entry in the Spreading Smucker’s® Traditions Recipe and Essay Contest.
When I was in my early twenties I moved to Ohio to be with my husband. That time in my life was exciting and filled with new changes. Thanksgiving came shortly after I arrived. I had just moved and couldn't afford to go home to spend it with my family. Although I missed everyone, it was also one of the happiest moments of my time in Ohio. That year, I planned an elaborate meal for the two of us. We often drove by the Smucker's plant in Orville, Ohio and that gave me the idea for the Thanksgiving turkey I prepared. I kept the same recipe that my grandmother had always used, but I added an apricot glaze. To some it may have been just a Thanksgiving turkey, but to me, it represented much more- the love I had for my family's traditions, and my excitement for contributing to those traditions with my own personal touch. I made all of the Thanksgiving fixings and we had dinner in our quaint little kitchen. Although we were not able to spend that Thanksgiving with our family, we were comforted by the familiar flavors of home in our first Thanksgiving meal together.
2 turkey breasts split in two (brined for 8-12 hours previously)
8 cloves of garlic
1 large grapefruit
Salt and pepper to taste
1 cup Smucker's Apricot or Peach Preserves
1 package turkey bacon (optional- I did one breast with the bacon and one breast without)
First, remove the turkey from the brine and place the breasts in a roasting pan. Grate the garlic into a paste and divide in half. Use half of the garlic and spread it evenly on both breasts. Season the turkey well with salt and pepper and squeeze the juice from one lime and one grapefruit over the turkey. In a separate mixing bowl, add the apricot preserves, the remaining garlic, salt, pepper and the juice of the other lime and the other grapefruit and whisk well. Using a basting brush, brush on half of the glaze over the each of the turkey breasts. Cover with foil and place inside a 325 degree oven. Cook for 45 minutes and remove the pan from the oven. Remove the foil and at this point if you'd like to use the bacon, drape it over the turkey breast. Baste the breasts with some of the drippings. Next, brush the remainder of the glaze over the turkey breasts and place back in the oven to cook for another 25 minutes. Right before serving, place the roasting pan under the broiler to crisp up the skin/bacon. Remove from the oven and let the turkey breast rest for 8 minutes before slicing.
Please visit www.smuckers.com to enter an essay of your own. Good luck to all!
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