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Apricot Turkey Roast - meat

Posted by : Deborah Bernstein

Here's a fat-free Thanksgiving recipe from my cookbook 
"Secrets of Fat-Free Kosher Cooking" by Deborah Bernstein, 
M.D.

Follow the simple steps below for a turkey roast that is 
amazingly moist and tender.  Watch turkey carefully while it 
cooks and take it out just when it's done. Overcooked turkey 
is dry and correctly cooked turkey has a texture similar to 
chicken. 

Apricot Turkey Roast
Yield: 8 servings

2 pound skinless boneless turkey roast
3 tablespoons unsweetened apricot preserves
1 cup reconstituted dried onion soup mix
6 slices day-old challah or white bread

1. Preheat the oven to 350F. Lightly coat a medium baking 
dish with olive oil cooking spray.

2. Place the turkey in the baking dish and cover it with the 
apricot preserves.

3. Soak each slice of bread with onion soup. Completely 
cover the turkey with the bread.

4. Bake for 1 hour, or until the juices from the turkey run 
clear. The center of the roast should be slightly pink.

5. Mash the bread and serve it with slices of the roasted 
turkey.

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