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Frequent basting gives this dish a sweet, moist flavor. Try low-sugar apricot jam or apple butter for a different taste sensation!
You Will Need
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
What to Do
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.
5. One serving equals 3 ounces turkey (woman's palm).
Serves: 8
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