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.