Turkey London Broil with Apricot Brandy Glaze
London broil has never looked or tasted like this! A spice-rubbed turkey breast roast is broiled and dressed up with an apricot brandy glaze.
1 1/2 pounds Honeysuckle White Breast Roast
1 tablespoons paprika
1 tablespoons garlic powder
2 tablespoons seasoned salt
1 teaspoon black pepper
Apricot Brandy Glaze:
1/2 cup apricot jam
2 tablespoons brandy
1 tablespoon dry mustard
1/4 cup orange juice
- Mix the spices together for the Spice Rub. Sprinkle on both sides of turkey breast.
- Mix the glaze ingredients together and set aside.
- Place breast on baking pan and place under broiler in oven. Broil for 5 minutes on each side. Brush with the glaze; reduce heat to 350°F (175°C) and continue cooking 30 to 40 minutes, until cooked thoroughly and breast has reached an internal temperature of 170°F (approximately 75°C). Baste occasionally throughout the cooking.
- Or, grill 5 minutes on each side, brush with the glaze, and continue to cook 30 to 40 minutes over indirect heat, basting occasionally with glaze, until cooked through and roast has reach an internal temperature of 170°F (approximately 75°C).
Makes 4 to 6 servings.
Recipe and photograph provided courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.