Apricot Turkey Roast

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.

NUTRITIONAL INFORMATION PER SERVING
Calories: 168 Fat: 2.2g Cholesterol: 49mg
Carbouhydrates: 15.1g Protein: 21g Sodium: 286mg


More Kosher Recipes

Source:

rec.food.cuisine.jewish