Preparation

Preheat oven to 325°F (165°C). Rinse turkey breast with cold water and pat dry with a paper towel. Trim excess fat. Starting at the neck cavity, loosen skin from the breast by inserting fingers, gently pushing between skin and meat. Combine the apricot preserves, cumin, mustard, sage, thyme, and salt, forming a sticky paste. Rub the paste under and over the skin. Place turkey in a roasting pan or shallow baking dish coated with vegetable oil spray. Bake for approximately 2 1/2–3 hours or until thermometer registers 180°F (85°C). Remove turkey from oven an let stand 10 minutes before carving. Discard skin.