Chef Kim's recipe: Apricot Glazed Turkey with Sweet Mashed Potatoes and Haricot Vert

CHARLESTON, S.C. (WCIV) -{}March is National Nutrition Month. Every Tuesday this month, Chef Kimberly Brock-Brown will appear on Lowcountry Live with a dietician to demonstrate an easy, delicious, and health- conscious recipe to our viewers.

Today's recipe: Apricot Glazed Turkey with Sweet Mashed Potatoes and Haricot Vert


For{} 6 people

Apricot Glaze

1 Cup Chicken Stock

1 Cup Apricot Preserves

1 T Rosemary Chopped

1 t Ginger Chopped

1 T Whole Grain Mustard


Bring Stock to a boil, add the remaining ingredients. Stir until combined while simmering for 5 minutes or until a glaze consistency is reached.



{}1 Turkey Breast 5-7lbs

1/2 t Kosher Salt

1/2 t Black Pepper

{}Season the turkey with the salt & pepper. Bake at 375F for 1 hour. Remove skin and baste with the apricot glaze. Return to oven cook for 10 min on 325F. Repeat basting 2 more times for about 20 more minutes of cooking time or until the internal temperature is 165F. Rest the meat before slicing.


Mashed Sweet Potatoes

2 lbs Sweet Potatoes Diced

1 t Cinnamon

1 t Cumin

1 T Lime Juice

1/2 t Black Pepper


Steam or boil the potatoes until tender. Place all ingredients in the mixing bowl with paddle attachment and mix until incorporated and slightly chunky.


Garlic Ginger Haricot Vert


1 lb Haricot Vert

2 oz Olive Oil

1 T Garlic minced

1 T Ginger minced

Pinch Kosher Salt

Pinch Black Pepper


Heat saut pan and add the oil, garlic & ginger. Saute until fragrant. Add Haricot Vert, salt & pepper. Tossing 3-5 minutes or until tender.