INGREDIENTS

INSTRUCTIONS

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 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>

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