Directions:
- 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.
- 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.
- 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.
- 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. Yield: 12 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 247.88 Kcal (1038 kJ) | ||
| Calories from fat | 41.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.59g | 7% | |
|---|---|---|---|
| Cholesterol | 113.38mg | 38% | |
| Sodium | 2174.87mg | 91% | |
| Potassium | 1139.75mg | 24% | |
| Total Carbs | 10.46g | 3% | |
| Sugars | 5.48g | 22% | |
| Dietary Fiber | 0.06g | 0% | |
| Protein | 36.47g | 73% | |
| Vitamin C | 0.2mg | 0% | |
| Iron | 0.1mg | 0% | |
| Calcium | 23.1mg | 2% | |
| Amount Per 100 g | |||
| Calories | 100.27 Kcal (420 kJ) | ||
| Calories from fat | 16.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.86g | 7% | |
|---|---|---|---|
| Cholesterol | 45.86mg | 38% | |
| Sodium | 879.78mg | 91% | |
| Potassium | 461.05mg | 24% | |
| Total Carbs | 4.23g | 3% | |
| Sugars | 2.22g | 22% | |
| Dietary Fiber | 0.02g | 0% | |
| Protein | 14.75g | 73% | |
| Vitamin C | 0.1mg | 0% | |
| Calcium | 9.4mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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