Turkey breast with apricot glaze

Yield: 10 Servings

Ingredients:

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