Apricot-glazed turkey and sweet potatoes
4
Points®
Total time: 1 hr 30 min • Prep: 20 min • Cook: 1 hr • Serves: 8 • Difficulty: Easy
Here's a super moist turkey breast with delicious sweet potatoes. Roasting a breast is a quick, simple alternative to roasting a whole bird. Keep in mind that you might have to buy a 2-pound boneless turkey breast and remove the skin. Whenever you roast turkey or chicken, it's best to use an instant-read meat thermometer to check the internal temperature of the meat, which should be a minimum of 165°F. Insert the thermometer's probe into the thickest part of the meat (without touching bone if there is any) and hold the probe there a few seconds until the temperature stabilizes. This recipe is also delicious with orange marmalade instead of the apricot preserves.
Ingredients
Cooking spray
2 spray(s)
Uncooked sweet potato
2½ pound(s), peeled, cut into bite-size pieces
Canola oil
2 tsp
Table salt
½ tsp, divided
Black pepper
½ tsp, freshly ground, divided
Apricot preserves
½ cup(s)
Dijon mustard
1 Tbsp
Uncooked boneless skinless turkey breast
2 pound(s), use a whole 2 lb roast
White wine
¼ cup(s)
Chicken broth
½ cup(s)
Instructions
1
Preheat oven to 400ºF. Coat a large roasting pan with cooking spray.
2
Put potatoes in pan; drizzle with oil. Sprinkle with 1/4 teaspoon each salt and pepper; toss to coat. Push potatoes to one side of pan, keeping them in a single layer.
3
In a small cup, stir together preserves and mustard until blended; set aside. Sprinkle turkey with remaining 1/4 teaspoon each salt and pepper. Place turkey on empty side of pan; using back of a spoon, spread 1/4 cup apricot mixture over turkey.
4
Place pan in oven and roast for 20 minutes. Remove pan from oven; pour remaining apricot mixture over potatoes and toss to mix and coat.
5
Roast, tossing potatoes once or twice, until potatoes are cooked and lightly browned and turkey is cooked through, about 25 to 35 minutes more.
6
Remove potatoes from pan; set aside. Remove turkey to a cutting board and let stand 5 to 10 minutes, loosely covered with aluminum foil, to allow turkey to reabsorb juices (pour any resulting juices back into roasting pan).
7
Meanwhile, place roasting pan on stove top over high heat. To deglaze pan, add wine and then broth; scrape bottom and sides of pan with a wooden spoon to incorporate pan drippings. Bring to a boil and cook until sauce reduces and begins to thicken (alcohol will burn off), about 1 to 2 minutes.
8
Place turkey on a serving platter and spoon potatoes into a serving bowl; pour sauce over turkey and serve. Yields about 3 ounces turkey and 1/2 cup sweet potatoes per serving.
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