Apricot-Dijon Glazed Turkey With Herbed Pilaf

Excellent for entertaining or a special Sunday dinner, this turkey breast is glazed with an easy apricot sauce for extra moisture and flavor.


    Herbed Pilaf
  • 2 3/4 cups water
  • 6   chicken bouillon cubes or 6 teaspoons chicken bouillon granules
  • 1 1/2 cups uncooked long-grain white rice
  • 1/2 cup slivered almonds
  • 1/2 cup chopped dried apricots
  • 4   green onions with tops, sliced
  • 1/4 cup snipped fresh parsley
  • 1 tablespoon orange zest
  • 1 teaspoon dried rosemary, crushed
  • 1 teaspoon dried thyme leaves
  • 1   boneless turkey breast half (about 2 1/2 pounds)
    Apricot-Dijon Sauce
  • 1 cup apricot jam or orange marmalade
  • 2 tablespoons Dijon mustard


  1. Preheat oven to 350°F. For herbed pilaf, bring water to a boil. Add bouillon; stir until dissolved. Cool slightly. Pour bouillon into Stoneware Baking Bowl. Add all remaining pilaf ingredients except turkey; mix well. Remove any excess fat from turkey breast; place on top of rice mixture. Cover with Deep Dish Baker. Bake 45 minutes. Remove turkey from oven; carefully remove Baker with Oven Mitts. For apricot-Dijon sauce, combine jam and Dijon mustard in (1.5-qt.) Saucepan. Remove 1/4 cup of the sauce; brush onto turkey with Chef’s Silicone Basting Brush. Set remaining sauce aside. Return turkey to oven; continue baking, uncovered, 25-35 minutes or until Digital Pocket Thermometer inserted into thickest part of breast registers 170°F. Remove turkey from oven. Cover; let stand 10 minutes before carving. Meanwhile, heat remaining sauce over medium heat until warm. Carve turkey with Forged Carving Set. Stir pilaf just before serving; serve with turkey and sauce.


  • 6  servings

Nutrients per serving:

Approximately 630 calories and 17 grams of fat per serving

Cook's Tips:

After removing the turkey from the oven, cover it and let it stand for 10 minutes. This standing time will allow the internal temperature of the meat to rise to 180°F, the proper doneness temperature for turkey.

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