Turkey breast with apricot glaze

Yield: 10 Servings

Measure Ingredient
1 \N Frozen turkey breast (6 lb) thawed
10 cups To 12 c chicken broth or water
2 teaspoons Salt (opt)
¼ teaspoon Pepper
2 \N Celery stalks; coarsely chopped
1 large Carrot; peeled and sliced
1 large Onion; peeled and coarsely chopped
4 \N Sprigs parsley
12 ounces Apricot preserves
½ tablespoon Dijon style mustard
½ tablespoon 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 1½ 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

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