Plum-Teri Turkey
Yield
4 servingsPrep
30 minCook
2 hrsReady
2 hrsLow in Saturated Fat, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
teriyaki sauce
baste and glaze, kikkoman |
|
| ¼ | cup |
fruit jam
plum |
*
|
| 1 | tablespoon |
sherry
dry |
|
| 1 | teaspoon |
apple cider vinegar
|
|
| 1 | clove |
garlic
pressed |
|
| 1 ½ | pounds |
turkey breast
half, boned |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
teriyaki sauce
baste and glaze, kikkoman |
|
| 59 | ml |
fruit jam
plum |
*
|
| 15 | ml |
sherry
dry |
|
| 5 | ml |
apple cider vinegar
|
|
| 1 | clove |
garlic
pressed |
|
| 680.4 | g |
turkey breast
half, boned |
|
Directions
Combine first 5 ingredients; brush both sides of turkey breast with part of mixture.
Place, skin side up, in shallow foil-lined baking pan; cover pan with foil.
Bake in 450 degree F. oven 20 minutes. Reduce oven temperature to 325℉ (160℃).
Discard foil; turn turkey over and brush with glaze mixture.
Bake 40 minutes, brushing with glaze mixture.
Bake 40 minutes longer, or until juices run clear when pierced with fork, brushing with remaining glaze mixture after 20 minutes.
Makes 4 to 6 servings.
