For party of 3, cook turkey breast
| • | Avoid Turkey Day calamities |
By Elaine Magee
Q. I would like to make an extra-small turkey for Thanksgiving for just three of us, and I don't want to deep-fry it this year. Two out of three of us have health issues where a low-fat diet is prescribed. What about an alternative to fried turkey.
A. Deep-frying a turkey seems so wrong to me on so many levels (fire safety, waste and disposal of all that oil, not to mention the nutritional aspect). Since there are three of you, how about roasting a turkey breast instead of a small turkey? That's the leanest part of the turkey, and even though I'm taking off the skin before I cook it, I'm covering it in a wonderful, low-fat apricot glaze that keeps it very moist while it cooks.
And even though it's the day before Thanksgiving, you're not too late; chilled rather than frozen packaged turkey breasts are available at many grocery stores. You can even buy a precooked breast and just warm it up in the glaze. (Do not overcook, however.)
Of, if you're making a conventional turkey, but it's just enough to go around with no leftovers, cook up this turkey breast and you'll have plenty of white meat perfect for sandwiches. Happy Thanksgiving to everyone!
APRICOT-GLAZED TURKEY BREAST
Preheat oven to 450 degrees. Remove the skin from the turkey breast and throw it away.
In a medium bowl, combine apricot jam, orange juice, olive oil, honey, salt and pepper and whisk until nicely blended.
Cover the bottom of a roasting pan or 9-by-13-inch baking dish with foil and coat the center lightly with canola or olive oil cooking spray. Place the turkey breast (bone side down) on the prepared baking dish and cover the top with half of the glaze. Cover the top of the roasting pan or baking dish with foil and bake for 10 minutes. Reduce the temperature to 350 degrees and bake for 40 minutes.
Remove the top sheet of foil, spread the remaining glaze on the top of the breast, insert a meat thermometer in the thickest part of the breast, and bake (uncovered) until the turkey reaches 165 to 170 degrees (about 40 to 50 minutes more).
Spoon the glaze from the bottom of the pan back over the top of the turkey breast and broil until the top is golden (about 2 minutes), watching carefully. Let it sit about 5 minutes and then cut into slices.
Makes about 6 servings (depending on the size of the breast).
Elaine Magee is a registered dietitian and author. Learn more at www.recipedoctor.com.
