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Title: Turkey Breast with Apricot Glaze
Categories: Meat
Yield: 10 Servings
| 1 | Frozen turkey breast (6 lb) thawed | |
| 10 | c | To 12 c chicken broth or water |
| 2 | ts | Salt (opt) |
| 1/4 | ts | Pepper |
| 2 | Celery stalks; coarsely chopped | |
| 1 | lg | Carrot; peeled and sliced |
| 1 | lg | Onion; peeled and coarsely chopped |
| 4 | Sprigs parsley | |
| FOR GLAZE | ||
| 12 | oz | Apricot preserves |
| 1/2 | tb | Dijon style mustard |
| 1/2 | tb | Prepared horseradish |
Rinse the turkey breast and place it in a large (6-8 qt) heavy bottomed pot. Add the broth or water, salt if using, pepper, celery, carrot, onion, and parsley. Bring to a boil, lower the heat and simmer, covered for about 1 1/2 hours, until a meat thermometer registers 170 degrees in the thickest part to the breast, away from the bone. Meanwhile, melt the preserves in a small saucepan over low heat. Strain them through a sieve, pressing with thte back of a spoon. Return to the ssaucepan. Stir in mustard and horseradish and set aside. Transfer the turkey breast to a baking dish and remove and discard skin. Refrigerate the cooking liquid for later use. Heat the broiler. Brush the turkey generously with glaze and place 5-6 inches from the broiler for a minute or two, just until set. Serve extra glaze on side if desired.
Nutritional info per serving: 426 cal; 67g pro, 29g carb, 3g fat(6%)
Source: adapted from The Best of Family Circle Cookbook Miami Herald, 11/16/96 format by Lisa Crawford, 7/14/96 From: "Lisabeth Crawford (Pooh)" <10410date: 15 Jul 96 00:22:58 Edt
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