Smoked Turkey Breast with Apricot Mustard
Submitted by happyzhangbo
Tender smoked turkey breast baked low and slow, then glazed with a sweet-tangy homemade apricot mustard made from preserves, cider vinegar and coarse whole-grain mustard. Feeds a crowd.
YIELD
13 servingsPREP
15 minCOOK
1½ hrsREADY
1 5/6 hrsThis is the kind of turkey that earns you a reputation.
A whole smoked breast goes into the oven covered, steaming gently until it’s heated through and impossibly tender. Then the foil comes off and a sticky, golden apricot mustard glaze goes on.
That glaze? Three ingredients. Apricot preserves, apple cider vinegar and coarse whole-grain mustard simmered together into something fruity, sharp and just a little bit fiery.
Slice the turkey thin and serve with extra sauce on the side. It’s a natural fit for holiday tables, Sunday suppers or anytime you need to feed a group without breaking a sweat.
Pro Tips
- Make the apricot mustard a day ahead. The flavors deepen overnight in the fridge.
- Slice against the grain for the most tender results. Smoked turkey can turn stringy if you cut with the grain.
- Leftovers make outstanding sandwiches. Pile thin slices on sourdough with arugula and a schmear of that extra mustard.
Ingredients
Directions
Preheat oven to 300°F.
Place turkey in a shallow baking dish and add water.
Cover with foil and bake for 1 hour.
Uncover and brush the turkey with ¼ cup Apricot Mustard.
Bake until glaze is light golden and the turkey is heated through, 25 to 30 minutes more.
Thinly slice the turkey and serve with remaining ¾ cup Apricot Mustard.
For the Apricot Mustard:
Combine apricot preserves, vinegar and mustard in a small saucepan.
Bring to a boil over medium heat, stirring often.
Reduce heat to low and simmer, stirring occasionally, for 5 minutes.
Let cool to room temperature before serving.
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