Turkey Breast With Apricot Glaze Recipe




Ingredients:

1 Frozen turkey breast (6 lb)
-thawed
10 cup To 12 c chicken broth or
-water
2 tsp Salt (opt)
1/4 tsp Pepper
2 Celery stalks, coarsely
-chopped
1 large Carrot, peeled and sliced
1 large Onion, peeled and coarsely
-chopped
4 Sprigs parsley

FOR GLAZE

12 oz Apricot preserves
1/2 tbsp Dijon style mustard
1/2 tbsp Prepared horseradish


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,
11/16/96 format by Lisa Crawford, 7/14/96

Servings: 10


Turkey Information

7.3% of Turkeys eaten in the US are consumed at Christmas.

Turkey is the perfect meat if you are counting carbohydrates, limiting fat intake as part of your weight loss regime.

Turkey is a cheap source of iron, zinc, phosphorus, potassium and B vitamins.

15% of Turkeys eaten in the US are consumed at Thanksgiving.

Turkey is low in fat and high in protein.

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Turkey Breast With Apricot Glaze Recipe