5½ pound turkey breast, rinsed and dried well

dash of garlic powder, or to taste

dash of paprika, or to taste

dash of pepper, or to taste

dash of ground ginger, or to taste

1    cup unsweetened orange marmalade regular, kosher l’Psach orange marmalade for pesach

1    6-ounce can orange juice concentrate, defrosted

6    ounces dried apricots

½-¾     cup raisins (golden and dark mixed look pretty)

2    large onions, sliced

3    large carrots, sliced diagonally

1½ cups dry white wine

Preheat oven to 350°.

Place the turkey in a large roasting pan.  Sprinkle the spices over the breast and rub the marmalade all over.  Pour the orange juice concentrate over the turkey.  Place the apricots, raisins, and vegetables around the turkey. Add the wine to the pan.

Roast the turkey for about 1½ hours, depending on weight until tender, basting every 30 minutes. (you can insert a roasting thermometer into the thickest part of the breast, and cook until it has an internal temperature of 185°).  If the top gets too brown before the rest has cooked, cover loosely with greased foil.  Make sure there is liquid on the bottom of the pan.  If not, add more wine.

Let the turkey sit for about 20 minutes before slicing.  To serve, layer the meat over the vegetables  and sauce, or pass the sauce separately.

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