We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy. 
Recipe Detail Page
Apricot-Mustard Rosemary Turkey Breast
Holiday 2017
If you want flavour-packed simplicity you’ve come to the right recipe! A simple glaze sweetens the juicy bone-in breast. You’ll have enough for a candlelit dinner, and sunny sandwiches the next day.
Serves 2 to 4
1 tsp (5 mL) herbes de Provence
1 tsp (5 mL) sea salt
2 garlic cloves
1 skin-on, bone-in turkey breast, 2 lbs (1 kg)
2 tbsp (30 mL) Dijon mustard
3 tbsp (45 mL) apricot preserves
1 tbsp (15 mL) olive oil
1. Preheat oven to 450°F (230°C). Line a roasting pan with foil. Set aside.
2. On a chopping board, using a chef’s knife, mince together herbes de Provence with salt and garlic. Carefully run your fingers between the skin and the flesh from one end of the turkey breast, creating a pocket. Rub the rosemary mixture under the skin, being gentle so as not to pull off the skin.
3. Combine Dijon, apricot preserves and olive oil in a small bowl then slather all over turkey breast.
4. Place turkey in preheated oven and immediately decrease the temperature to 400°F (200°C). Roast for about 1 hour, until cooked through and a thermometer placed in the thickest part of the breast registers 170°F (77°C).
5. Remove from oven, transfer to a platter, cover, and let rest for 10 minutes before slicing.
Serves 2 to 4
