Apricot Rosemary Turkey Breast

This is a simple and delicious way to roast a turkey breast, as well as a way to include some broth.  The sauce that results from this dish is light and tasty and my otherwise broth-averse 8-year-old loved it.  It goes well with cranberry sauce and celery chestnut stuffing.

INGREDIENTS:

1 4 lb turkey breast (I prefer bone-in)
1 c meat stock
1/2 c apricot jam
        OR 1/2 c pureed fresh apricots, or 8 dried apricots
1/4 c honey 
1 T dried rosemary (or fresh if you have it)

METHOD:

Preheat the oven to 325 degrees.

Rinse the turkey breast, pat it dry, and place it skin side up in a roasting pan.  Place in the oven and set a timer for one hour and fifteen minutes.

Combine the stock, apricot jam (or pureed apricots), honey and rosemary in a saucepan and bring it to a boil.  Simmer for about 10-15 minutes to allow it to thicken and reduce.  Set aside.  NOTE- if you are using dried apricots, pour boiling water over them and let them stand until soft.  Drain them and add them to the stock mixture as you would the jam, but puree the mixture BEFORE adding the rosemary. 

When the timer goes off, pour the apricot mixture over the turkey breast and return it to the oven for another 15-30 minutes, or until a meat thermometer reads 170 degrees.