Roast the turkey with the skin on to lock in the flavors and keep the meat moist and tender. Basting throughout the cooking process also ensures juiciness because it keeps the skin from becoming dry and brittle. Remove the skin before serving for a fantastic low-fat and low-calorie dish.
1 (10-ounce) jar apricot spreadable fruit
3/4 cup strong-brewed coffee
3/4 cup molasses
2 tablespoons cider vinegar
1 tablespoon Dijon mustard
1/2 teaspoon salt
1 (5-pound) bone-in turkey breast
Vegetable cooking spray
How to Make It
Stir together apricot spreadable fruit and next 5 ingredients until blended. Reserve 1 cup molasses-coffee sauce in a microwave-safe small bowl, and set aside.
Place turkey in an 11- x 7-inch baking dish coated with cooking spray. Pour remaining molasses-coffee sauce evenly over turkey. Cover loosely with aluminum foil.
Bake turkey at 350° for 1 hour; remove aluminum foil, and bake 1 to 1 1/2 more hours or until a meat thermometer inserted into the thickest portion registers 170°, basting with molasses-coffee sauce every 15 minutes. Remove turkey from oven, and let stand 15 minutes. Remove and discard skin. Serve turkey with 1 cup reserved molasses-coffee sauce heated in the microwave at HIGH 30 seconds or until warm.
Note: For testing purposes only, we used Polaner All Fruit Spreadable Fruit.
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