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
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