TUSCAN TURKEY BREAST
From: Gina, Fla

1 turkey breast
splash of balsamic vinegar
splash of lemon juice
1/4 cup Newman's Own Olive Oil & Vinegar Dressing
1/2 tsp. ground coriander
1 tsp. salt
1/4 tsp. black pepper
1/2 tsp. lemon herbs du Provence
1/2 tsp. basil
2 Tbsp. Ginger Lemon & Lime Marmalade
1/2 cup Mediterranean apricots
1/2 cup capers with juice
handful of pitted olives
1/2 cup dry white wine or vino seco
1/4 tsp. Chili Puree with Garlic (China Bowl Brand)
2 garlic cloves, pressed

Place turkey breast inside a plastic container to fit. Drizzle and sprinkle on all ingredients in order given. Pierce the breast with a sharp knife all over. Put on lid tightly and invert several times to marinade. Leave in refrigerator overnight.

Next day, invert a few times and when ready to roast, place in a ceramic baking dish with all marinade ingredients.

Roast at 350 for 2-2/12 hours. Watch that liquid does not evaporate completely. Add 1 cup of water towards end of cooking time.

Take breast out and deglaze pan to make a delicious au jus gravy. Taste the drippings for additional salt. Slice the breast into slices and arrange on a pretty platter. Heat the au jus and pour some over the turkey breast arranged lengthwise. Serve the rest on the side.