Best 7 Apricot Rosemary Grilled Turkey Breast Recipes

APRICOT-ROSEMARY GRILLED TURKEY BREAST

Steps:

• Heat grill for indirect cooking as directed by manufacturer. If ribs and backbone of turkey breast are attached, cut off with sharp knife or scissors so breast will be stable on grill. Loosen skin from turkey breast.
• In small bowl, mix preserves and lemon juice until blended. Spread half of preserves mixture over meat under skin. Slide rosemary and garlic under skin.
• When ready to grill, place turkey skin-side-up on grill for indirect cooking. Cook 1 hour 30 minutes to 2 hours or until instant-read thermometer inserted into thickest part of breast registers 170°F. During last 15 minutes of cooking, brush remaining preserves mixture over turkey breast. Season to taste with salt, if desired.

GOLDEN APRICOT-GLAZED TURKEY BREAST

Steps:

• Preheat oven to 325°. Combine preserves, vinegar, pepper and salt. Place turkey breast on a rack in a large shallow roasting pan., Bake, uncovered, 1-1/2 to 2 hours or until a thermometer reads 170°, basting every 30 minutes with apricot mixture. (Cover loosely with foil if turkey browns too quickly.) Cover and let stand 15 minutes before slicing.

APRICOT-STUFFED TURKEY BREAST

Steps:

• Cut a horizontal slit into thickest part of turkey to form a 5x4-in. pocket; set aside., In a small bowl, combine the bread crumbs, apricots, pecans, 2 tablespoons water, oil, garlic salt and rosemary. Stuff into pocket of turkey. Secure opening with metal or soaked wooden skewers., Prepare grill for indirect heat. Grill turkey, covered, over medium indirect heat for 50 minutes. , Combine mustard and remaining water; brush over turkey. Grill 10-25 minutes longer or until a thermometer reads 170°. Let stand for 10 minutes before slicing.

GARLIC, APRICOT ROSEMARY GRILLED CHICKEN BREAST

Steps:

• Preheat grill to medium-high or oven to 450 degrees F.
• Place jam, olive oil, garlic, rosemary, salt, pepper and garlic salt into a small bowl until combined.
• Center two chicken breast halves on each sheet of Reynolds Wrap® Heavy Duty Aluminum Foil.
• Spoon 1/4 the apricot sauce over each piece of chicken and lay 2 slices of lemon on top.
• Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make two packets.
• Grill 12 to 15 minutes in covered grill on a baking sheet until chicken reaches 170 degrees F on meat thermometer.
• Open packets carefully, allowing steam to escape, by cutting along top fold with sharp knife.

VEAL OR TURKEY ROULADES WITH DRIED APRICOT ROSEMARY STUFFING AND APRICOT MUSTARD SAUCE

Steps:

• Preheat oven to 350°F.
• Toast bread with salt and pepper to taste in a shallow baking pan, shaking pan occasionally, 10 minutes, or until golden brown and crisp. Transfer bread to a large bowl and keep oven at 350°F.
• In a 10-inch non-stick skillet cook onion, celery, and rosemary in butter over moderate heat 5 minutes, or until onion is softened. Stir in apricots and 1/4 cup broth and cook until almost all liquid is evaporated, about 2 minutes. Add mixture to bread with salt and pepper to taste and toss until combined well. Let stuffing cool. Stuffing may be made 1 day ahead and chilled, covered.
• In a measuring cup whisk together apricot nectar, mustard, and remaining cup broth and reserve.
• Gently pound cutlets, 1 at a time, between 2 sheets of plastic wrap until about 1/4 inch thick, trying not to make any holes in them. Discard plastic wrap and season cutlets with salt and pepper. Spoon stuffing down a long side of each cutlet, leaving a 1/2-inch border along edge. Roll up cutlets tightly to enclose stuffing and secure top seams, openings at both ends, and any holes with wooden toothpicks.
• Put cornmeal with salt and pepper to taste in a shallow bowl and coat roulades evenly in mixture. In cleaned skillet heat oil over moderately high heat until hot but not smoking and brown roulades 3 minutes. Arrange roulades in one layer in an 8-inch square glass baking dish. Deglaze skillet with wine over moderate heat, scraping up any brown bits, and add to baking dish. Pour reserved nectar mixture around (not over) roulades in baking dish. Cover dish tightly with foil and braise roulades in middle of oven 30 minutes, or until just cooked through. Transfer roulades with tongs to a cutting board and carefully remove wooden picks.
• Transfer liquid in baking dish to a small saucepan and boil until reduced to about 1 cup. Remove pan from heat and whisk in arrowroot and salt and pepper to taste.
• Cut roulades diagonally into 1/4-inch-thick slices and spoon sauce over top.

STUFFED TURKEY BREAST WITH APRICOT JAM

Steps:

• Preheat oven to 400 degrees. Place turkey skin-side up on a work surface. Using the palms of your hands and keeping skin intact, flatten turkey to an even thickness. Gently slide your fingers under skin to loosen it, creating a pocket.
• In a small bowl, combine parsley, sage, and zest, and season with salt and pepper. Transfer half the mixture to a separate bowl and add sausage, 4 tablespoons jam, and breadcrumbs. Stir to combine. Spread sausage mixture under skin.
• Flip turkey over and coat with remaining herb mixture. Fold short sides of breast into middle, flip, and place on a roasting rack set in a roasting pan lined with foil. Rub skin with oil and season with salt and pepper. Cover with foil and roast 1 hour and 30 minutes. Uncover, brush skin with remaining 2 tablespoons jam, and cook until skin is brown and an instant-read thermometer reads 165 degrees, 15 to 20 minutes more. Re-cover with foil if skin begins to get too dark. Transfer to a cutting board and let rest 10 minutes before slicing. Serve with additional jam.

GARLIC, APRICOT ROSEMARY GRILLED CHICKEN BREAST

Steps:

• Preheat grill to medium-high or oven to 450 degrees F.
• Place jam, olive oil, garlic, rosemary, salt, pepper and garlic salt into a small bowl until combined.
• Center two chicken breast halves on each sheet of Reynolds Wrap® Heavy Duty Aluminum Foil.
• Spoon 1/4 the apricot sauce over each piece of chicken and lay 2 slices of lemon on top.
• Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make two packets.
• Grill 12 to 15 minutes in covered grill on a baking sheet until chicken reaches 170 degrees F on meat thermometer.
• Open packets carefully, allowing steam to escape, by cutting along top fold with sharp knife.