Cold Turkey

Turkey breast fits into every time, diet and money constraint. Turkey breast is low in fat, cooks quicker than a whole turkey, fits easily into the refrigerator or freezer and is often on sale.

But though a turkey breast is smaller than the whole bird, it can still provide meals for three days or so, which is about the length of time that cooked poultry should be refrigerated in a covered container.

Defrosting Turkey Breast:

* Remove wrapping before defrosting.

* Place breast-side down, on a microwave-proof rack (or an overturned plate) in a 2-quart rectangular microwave-proof baking dish. Juices that collect in the bottom should be poured off twice during defrosting.

* Begin defrosting on HIGH (100% power) for one minute per pound. Turn breast over and microwave on MEDIUM (50% power) for two minutes per pound. Turn over and microwave on DEFROST for one minute per pound.

* When finished, the turkey breast will still have some ice crystals under the breast bone. Rinse the turkey breast in a cold-water bath and let stand for 30 minutes or until completely defrosted.

Tips for Cooking:

* Because of its size, a turkey breast needs to be turned over once during cooking so it can receive the most even microwave cooking.

* Because the turkey will be cooked breast side down for part of the time, it’s best not to place it on a microwave-proof roasting rack, which will leave marks on the skin.

* The breast will brown evenly without conventional dry heat. The combination of heat that builds up on the turkey-breast surface, the fat in the skin and the sugar glaze will cause it to brown. It should be cooked uncovered because a cover will keep in too much moisture and reduce the browning.

* If any areas appear to be overcooking, cover them.

* A 10-minute standing time is necessary for the turkey breast to completely heat through. During that time the turkey breast should be covered with foil to retain the heat.

GLAZED TURKEY BREAST

1 (5-pound) turkey breast

Apricot Glaze

Place turkey, skin side down, in 2-quart rectangular microwave-proof dish. Brush breast with half of Apricot Glaze. Microwave, uncovered, on HIGH (100% power) 35 minutes.

Turn breast, skin side up. Brush with remaining glaze. Microwave on MEDIUM (50% power) 40 to 45 minutes or until thermometer inserted in meatiest area reaches 170 degrees and juices run clear when turkey is pierced with fork. Cover breast with foil and let stand 10 minutes. Makes 10 servings.

Note: To cook larger or smaller breasts, microwave on HIGH 7 minutes per pound, then on MEDIUM 8 to 9 minutes per pound.

Each serving contains about:

159 calories; 45 mg sodium; 47 mg cholesterol; 5 grams fat; 11 grams carbohydrates; 16 grams protein; 0 fiber; 29% calories from fat.

Apricot Glaze

1/2 cup apricot preserves

2 tablespoons lemon juice

Combine preserves and lemon juice in 2-cup glass measure. Microwave on HIGH (100% power) 45 seconds to 3 minutes, or until melted. Makes 2/3 cup.

OLD-FASHIONED TURKEY SALAD

1/2 cup mayonnaise

1 tablespoon lemon juice

4 cups cooked turkey chunks

1/2 cup thinly sliced celery

1/4 cup thinly sliced green onion, tops only, or chives

Salt, pepper

Mix mayonnaise, lemon juice, turkey, celery, green onion tops in medium bowl and season to taste with salt and pepper. Makes 4 cups, about 4 servings.

Note: Serve as salad on lettuce with orange slices, or scoop out couple of hero buns, spoon salad inside and top with tomato and avocado slices.

Each serving contains about:

358 calories; 394 mg sodium; 114 mg cholesterol; 17 grams fat; 8 grams carbohydrates; 42 grams protein; 0.17 gram fiber; 42% calories from fat.

TURKEY PITA SANDWICHES

1 teaspoon olive oil

1 clove garlic, minced

1 medium onion, thinly sliced

1 pound thinly sliced cooked turkey

1/4 teaspoon dried oregano

Salt, pepper

4 large pita bread rounds, halved

1 cup thinly sliced lettuce

1 tomato, thinly sliced

Herb-Yogurt Sauce, optional

Combine oil, garlic and onion in 1-quart microwave-proof casserole. Microwave on HIGH (100% power) 2 to 4 minutes or until onion is tender. Mix in turkey and oregano. Season to taste with salt and pepper. Cover with wax paper and microwave on HIGH 1 to 3 minutes, or until heated through, stirring once.

Spoon turkey mixture into pita halves. Top with lettuce and tomato. Spoon some Herb-Yogurt Sauce on top. Makes 8 sandwiches.

Each serving, without Herb-Yogurt Sauce, contains about:

156 calories; 220 mg sodium; 20 mg cholesterol; 3 grams fat; 22 grams carbohydrates; 12 grams protein; 0.37 gram fiber; 18% calories from fat.

Herb-Yogurt Sauce

1 cup plain yogurt

1 tablespoon lemon or lime juice

1/4 cup chopped fresh dill or parsley

1/2 teaspoon crushed whole cumin or 1/8 teaspoon ground

Mix together yogurt, lemon juice, dill and cumin in small bowl. Makes 1 cup.