Turkey Breast With Apricot Glaze Recipe
Yield: 10 ServingsRecipe by luhu.jp
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 ounce: Apricot preserves,
1/2 tbsp: Dijon style mustard,
1/2 tbsp: Prepared horseradish,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp