© 2025 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
2 to 3 lb BONE-IN TURKEY BREAST HALF
1-1/2 c soft bread crumbs
1/2 c dried apricots, minced
1/4 c English walnuts, chopped and toasted
2 tbsp apple cider or juice
1 tbsp canola oil
1 tsp fresh rosemary, crushed
1 tbsp sweet honey mustard
1 tbsp cold water
Remove bone from turkey breast. Cut a horizontal slit into thickest part of turkey breast to form a 5x4-inch pocket.
Combine bread crumbs, apricots, nuts, apple cider, oil and rosemary. Spoon stuffing mixture into pocket. Securely close the opening with heavy cotton string.
Stir together mustard and water. Cover and set aside.
Place turkey, skin side up, on a rack in a shallow roasting pan.
Roast turkey half, uncovered, in a 325 degree F conventional oven for about 45 minutes. Brush with the mustard glaze and continue to roast for an additional 30 to 40 minutes or until the internal temperature registers 170 degrees F in the breast and 165 degrees F in the stuffing.
Allow turkey to rest for 15 minutes before slicing.
240 Total Calories
80 Calories from Fat
9 g Total Fat
14 % Daily Total Fat
1 g Saturated Fat
8 % Daily Saturated Fat
90 g Cholesterol
30 % Daily Cholesterol
125 mg Sodium
5 % Daily Sodium
10 g Total Carbohydrates
3 % Daily Total Carbohydrates
1 g Dietary Fiber
4 % Daily Dietary Fiber
5 g Sugars
30 g Protein
6 % Daily Protein
0 % Daily Vitamin C
4 % Daily Calcium
10 % Daily Iron