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Turkey Breast With Apricot Glaze

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CATEGORY CUISINE TAG YIELD
Meats Lf, Meat/poul, Miamiherald 10 Servings

INGREDIENTS

1 Frozen turkey breast, 6 lb
thawed
10 c To 12 c chicken broth or
water
2 t Salt, opt
1/4 t Pepper
2 Celery stalks, coarsely
chopped
1 Carrot, peeled and sliced
1 Onion, peeled and coarsely
chopped
4 Sprigs parsley
12 oz Apricot preserves
1/2 T Dijon style mustard
1/2 T Prepared horseradish
11/16 format by Lisa Crawford, 7/14/96 Posted to MM-Recipes Digest

INSTRUCTIONS

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,  V3 #215  Date: 08 Aug 96 21:35:09 EDT
From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>

A Message from our Provider:

“Better to face the truth now, than after death”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 336
Calories From Fat: 45
Total Fat: 4.9g
Cholesterol: 78mg
Sodium: 2755.9mg
Potassium: 985.9mg
Carbohydrates: 35.1g
Fiber: 3.3g
Sugar: 23.3g
Protein: 38.2g


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