Turkey Breast With Apricot Glaze
| 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>
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Nutrition (calculated from recipe ingredients)
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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