Title: Turkey breast with apricot glaze
 Categories: Miamiherald, Meat/poul
      Yield: 10 Servings
 
      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
 
  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%)