Apple-Stuffed Turkey Breast With Orange Marmalade

Frequent basting gives this dish a sweet, moist flavor. Try low-sugar apricot jam or apple butter for a different taste sensation!


  • 1 whole bone-in turkey breast (3 to 3 1/2 pounds)
  • 1 1/2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 2 celery ribs, cut into 1-inch pieces
  • 2 large apples, peeled and thinly sliced
  • 1 large onion, thinly sliced
  • 5 sprigs fresh thyme, plus 1 teaspoon chopped thyme
  • 2 teaspoons olive oil
  • 2 cups apple juice
  • 1/2 cup low-sugar orange marmalade, warmed
  • 1/2 cup dry white wine or apple juice or cider

    How to make it 

  • 1

    Preheat oven to 350°F. Rinse turkey, pat dry with paper towels, and rub skin all over with salt and pepper.

  • 2

    Combine celery, half of apples, half of onion, and 3 thyme sprigs in roasting pan, and mound in center. Toss chopped thyme with remaining apples and onion in medium bowl. Stuff half of mixture under turkey skin; place remaining mixture in neck cavity.

  • 3

    Place turkey on top of vegetable mixture in roasting pan. Lightly brush turkey with olive oil and top with remaining thyme sprigs. Pour apple juice into pan. Roast 1 hour, discard thyme sprigs, and baste turkey with 1/4 cup marmalade. Continue roasting until turkey is golden brown and instant-read thermometer inserted in thickest part of turkey, not touching bone, reaches 170°F, about 15 minutes longer, basting twice with remaining marmalade. Let stand 10 minutes to set juices. Transfer turkey to platter and slice. Discard skin.

  • 4

    Stir wine into apples and vegetables in pan (do not strain). Bring to boil over medium-high heat and cook, scraping up browned bits from bottom of pan with wooden spoon, until pan liquid is reduced by half. One serving equals 3 ounces turkey (woman’s palm).

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