Recipe: Turkey Breast with Apricot Glaze

Turkey Breast with Apricot Glaze
Source: Miami Herald, 11/16/96
Adapted from: The Best of Family Circle Cookbook
Makes: 10 Servings

1 frozen turkey breast (6 lb) thawed
10-12 cups 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

Rinse the turkey breast and place it in a large (6-8 quart) 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 the back of a spoon. Return to the saucepan. Stir in mustard and horseradish and set aside.

Transfer the turkey breast to a baking dish, 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.