PointsPlus Apricot-Glazed Turkey and Sweet Potatoes Recipe
Are you in a pinch, or maybe just not expecting too many guests? Try this quicker, easier alternative to roasting a whole bird. This recipe is also delicious with orange marmalade instead of the apricot preserves.
*Note: You might have to buy a 2-pound boneless turkey breast and remove the skin.
**Note: 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 degrees. 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.
- 2 1/2 pounds sweet potatoes, peeled and cut into bite-size pieces
- 2 teaspoons canola oil
- 1/2 teaspoon table salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup apricot preserves
- 1 tablespoon Dijon mustard
- 2 pounds turkey breast*
- 1/4 cup white wine
- 1/2 cup canned chicken broth
Preheat the oven to 400 degrees. Line a large, rimmed baking pan with aluminum foil (or coat with cooking spray).
Put the sweet potatoes in the pan and drizzle with oil. Sprinkle with ¼ teaspoon salt and ¼ teaspoon pepper and toss to coat. Push the sweet potatoes to one side of the pan, keeping them in a single layer.
In a small cup, stir together the preserves and mustard until blended and set aside. Sprinkle the turkey with the remaining salt and pepper. Place the turkey on the empty side of the pan. Using the back of a spoon, spread ¼ cup of the apricot mixture over the turkey.
Place the pan in the oven and roast for 20 minutes. Remove the pan from the oven and pour the remaining apricot mixture over the sweet potatoes and toss. Place the pan back in the oven, tossing the sweet potatoes once or twice, until cooked and lightly browned and the turkey is cooked through, about 25-35 minutes more.**
Remove the sweet potatoes from the pan and set aside. Move the turkey to a cutting board and let stand 5-10 minutes, loosely covered with aluminum foil, to allow turkey to reabsorb juices (pour any resulting juices back into roasting pan).
Meanwhile, place the roasting pan on the stovetop over high heat. To deglaze, add the wine and then broth, and scrape the bottom and sides of the pan with a wooden spoon to incorporate pan drippings. Bring to a boil and cook until sauce reduces and begins to thicken, about 1-2 minutes.
Place the turkey on a serving platter and spoon the sweet potatoes into a serving bowl. Pour the sauce over the turkey and serve.