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Notes
*You might have to buy a 2 pound boneless turkey breast and remove the skin.
**Whenever you roast turkey or chicken, it's best to use an instant-read meat thermometer to check the internal temperature of the meat, which should be a minimum of 165°F. Insert the thermometer's probe into the thickest part of the meat (without touching bone if there is any) and hold the probe there a few seconds until the temperature stabilizes.
This recipe is also delicious with orange marmalade instead of the apricot preserves.
2 spray(s) cooking spray
2 1/2 pound(s) uncooked sweet potato(es), peeled, cut into bite-size pieces
2 tsp canola oil
1/2 tsp table salt, divided
1/2 tsp black pepper, freshly ground, divided
1/2 cup(s) apricot preserves
1 Tbsp Dijon mustard
2 pound(s) uncooked boneless skinless turkey breast, use a whole 2 lb roast*
1/4 cup(s) white wine
1/2 cup(s) canned chicken broth
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1st Keep
 Pamperry00
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