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 |
FOR GLAZE
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