Instructions: Trim fat from turkey; remove tendons. Place turkey breast, bone-side up on plastic wrap. Slice horizontally through the thickest part of each side almost to, but not through the outer edge. Flip cut piece over to enlarge breast. Place plastic wrap over turkey; flatten to an even thickness using a meat mallet. (Place loose piece of turkey over thinner portions.) Set aside.

Coat a nonstick skillet with cooking spray; place over Medium-High heat until hot. Add onions and celery; saute until tender. Remove from heat.

Add
rice, 1 Tbsp. apricot spread, parsley and 1/4 tsp. each of cinnamon, cloves and allspice; stir. Spread rice mixture down center of turkey breast to within 2" of sides; roll up, jellyroll fashion, starting with short side, to an 11x6" roll. Secure at 2" intervals with heavy string. Place turkey roll, seam-side down on a rack coated with cooking spray; place rack in a shallow roasting pan; set aside. Combine remaining 1/3 cup apricot spread, 1/8 tsp. cinnamon, 1/8 tsp. cloves, 1/8 tsp. allspice and orange juice; stir well and set aside. Press whole cloves into apricot halves; place in a
shallow baking dish coated with cooking spray. Brush apricots with 2 Tbsps.

apricot mixture. Cover and set aside. Brush turkey with apricot mixture.

Bake, uncovered at 325 F. for 2 hours, basting often with apricot mixture.

Uncover apricots and place in oven; continue to bake 10 minutes. Place turkey roll on a serving platter, and let stand 10 minutes; remove string.

Garnish with watercress sprigs.

Serves 13.

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