Smoked Turkey Breast with Apricot Mustard
.
Yield
13 servingsPrep
15 minCook
1½ hrsReady
1 5/6 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
smoked turkey breast
cooked, boneless, skinless |
* |
| ½ | cup |
water
|
|
| Apricot mustard | |||
| 1 | cup |
apricot preserves (jam)
|
*
|
| ¼ | cup |
apple cider vinegar
|
|
| 3 | tablespoons |
whole-grain mustard
coarse |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
smoked turkey breast
cooked, boneless, skinless |
* |
| 118 | ml |
water
|
|
| Apricot mustard: | |||
| 237 | ml |
apricot preserves (jam)
|
*
|
| 59 | ml |
apple cider vinegar
|
|
| 45 | ml |
whole-grain mustard
coarse |
*
|
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.
