Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

-------------------------FOR GLAZE------------------------------
12 oz Apricot preserves
1/2 tb Dijon style mustard
1/2 tb Prepared horseradish

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

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