Garlic, ginger and apricot enhance this classic without loading on calories.
—JANET SPRUTE LEWISTON, ID
PREP: 15 MIN. + MARINATING • BAKE: 2 HOURS + STANDING • MAKES: 12 SERVINGS
1 bone-in turkey breast (5 to 6 pounds)
2 garlic cloves, peeled and thinly sliced
1 tablespoon sliced fresh gingerroot
1/2 cup white wine or reduced-sodium chicken broth
1/3 cup reduced-sugar apricot preserves
1 tablespoon spicy brown mustard
2 teaspoons reduced-sodium soy sauce
1. With fingers, carefully loosen skin from turkey breast. With a sharp knife, cut ten 2-in.-long slits in meat under the skin; insert a garlic clove slice and a ginger slice into each slit.
2. Place turkey in a large bowl; pour 1/4 cup wine under the skin. Secure skin to underside of breast with toothpicks. Pour remaining wine over turkey. Cover and refrigerate for 6 hours or overnight.
3. In a small bowl, combine the preserves, mustard and soy sauce; set aside. Drain and discard marinade; place turkey on a rack in a foil-lined roasting pan.
4. Bake at 325° for 2 to 2 1/2 hours or until a thermometer reads 170°, basting with apricot mixture every 30 minutes (cover loosely with foil if turkey browns too quickly). Cover and let stand for 15 minutes before carving.
PER SERVING 5 ounces cooked turkey equals 276 cal., 10 g fat (3 g sat. fat), 102 mg chol., 137 mg sodium, 3 g carb., trace fiber, 40 g pro. Diabetic Exchange: 5 medium-fat meat.