Roast Turkey Breast

This Roast Turkey Breast recipe makes a great dinner for 4. The small breast is basted with a simple to make home made glaze of apricot marmalade with a hint of red grapefruit juice and red wine vinegar for a tasty blend of sweet and sour.


  • 4 Tbsp butter
  • 1 (1 1/2 lb) turkey breast
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/4 cup water
  • 1/2 cup apricot marmalade
  • 3 Tbsp ruby red grapefruit juice


Preheat the oven to 350F degrees.

Coat the bottom of a glass baking dish with non-stick cooking spray.

Rub butter completely over the breast and sprinkle with salt and pepper.

Place turkey in the prepared baking dish.

Carefully add water to the dish making sure not to splash the turkey.

Combine marmalade, grapefruit juice and vinegar in a small sauce pan.

Cook over low heat, stirring constantly, until melted and blended together.

Baste breast with the glaze.

Cook the turkey for 1 hour, basting every 20 minutes.

Turkey is done when the internal temperature reaches 170F degrees.

Pour the remaining glaze over the turkey breast before serving.

Cook Time:

Yield: 4 servings


This turkey can be made with orange marmalade and orange juice. Omit the red wine vinegar if glazing with the orange marmalade mixture.

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