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Apricot Dijon Glazed Turkey Dinner
Source: dLife

Boneless turkey breast glazed with apricot and Dijon mustard baked with seasoned potatoes and zucchini.

Prep Time: 20 minutes
Cook Time: 1 hours
Difficulty: Intermediate

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 309.8
Total Carbs 43.0 g
Dietary Fiber 3.9 g
Sugars 19.0 g
Total Fat 4.0 g
Saturated Fat 0.4 g
Unsaturated Fat 0.3 g
Potassium 265.1 mg
Protein 31.8 g
Sodium 592.6 mg
Dietary Exchanges
1/2 Fat , 1 Vegetables , 1 1/2 Fruits , 2 1/2 Meat , 1/2 Other Carbs , 1 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 1/2 lb  turkey breast tenderloin, raw
0 1/2 oz  herbes de provence
1 tsp  paprika
1 tsp  salt
0 1/2 tsp  black pepper
0 1/4 tsp  garlic powder
2 tbsp  Preserves, apricot
2 tbsp  dijon mustard
1 1/4 lb  potatoes, fresh, medium
1 tbsp  olive oil
3 each  medium zucchini
1 cup  Cranberry Sauce, jellied, canned
  1. Preheat oven to 375 degrees F.
  2. Lightly spray vegetable cooking spray into a roasting pan and place turkey in the center.
  3. In a small cup, mix the herbes de provence with the paprika, salt, pepper, and garlic powder. Sprinkle 1 teaspoon of mixture over the turkey.
  4. In a separate bowl, mix the apricot and mustard together then spread evenly over the turkey.
  5. Place potatoes in a large bowl, add oil and remaining seasoning from step 3, toss well, place in pan around turkey.
  6. Bake for 40 minutes, carefully pull out pan and add in the zucchini, bake until internal temperature of turkey reads 165 degrees F on a meat thermometer (about 20 more minutes).
  7. Remove from oven and cover with foil, let sit 5 - 10 minutes for easier carving. Slice turkey crosswise into thin slices and serve with cranberry sauce.

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