Title: Turkey Breast with Apricot Glaze
Categories: Miamiherald, Meat/poul, Lf
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
Posted to MM-Recipes Digest V3 #215

Date: 08 Aug 96 21:35:09 EDT

From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>