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1 whole boneless turkey breast with
skin (about 4 lb.)
RAISIN-APPLE STUFFING: (see recipe
later in this section)
1/2 c. thawed frozen orange juice
concentrate
1/4 c. juice*
1/4 c. coarse grain Dijon mustard
*Sweetened cranberry - sauce conserve, jellied
cranberry sauce or all-fruit apricot or raspberry
jam. HEAT OVEN TO 350 DEGREES. Open turkey breast
like a book, skin-side down. Cover with waxed paper
or a heavy-duty plastic food storage bag. Using a
meat mallet or bottom of small heavy skillet, pound
meat to uniform 3/4-inch thickness. Uncover meat;
spoon stuffing lengthwise down the center to within
1/2 inch of narrow ends. Bring up long sides,
pressing down stuffing to cover. Tie in several
places with kitchen string. Place on rack set in
roasting pan. Stir remaining ingredients in a small
bowl until blended. Brush generously over entire
rolled breast. Roast 1 1/4 to 1 1/2 hours, basting 4
times, until juices run clear, met is tender when
pierced and a meat thermometer inserted in center
not touching stuffing registers 170 degrees. Remove
to a cutting board and let stand 15 minutes. Remove
string and cut turkey into 16 slices. Arrange on
serving platter. Makes 12 servings - 363 calories
per serving.
