1 whole boneless turkey breast with skin (about 4 lb.)

RAISIN-APPLE STUFFING:

1/2 c. thawed frozen orange juice concentrate
1/4 c. juice
1/4 c. coarse grain Dijon mustard

Sweetened cranberry - sauce conserve, jellied cranberry sauce or all-fruit apricot or raspberry jam.

HEAT OVEN TO 350 DEGREES.

Open turkey breast like a book, skin-side down. Cover with waxed paper or a heavy-duty plastic food storage bag. Using a meat mallet or bottom of small heavy skillet, pound meat to uniform 3/4-inch thickness.

Uncover meat; spoon stuffing lengthwise down the center to within 1/2 inch of narrow ends. Bring up long sides, pressing down stuffing to cover. Tie in several places with kitchen string. Place on rack set in roasting pan.

Stir remaining ingredients in a small bowl until blended. Brush generously over entire rolled breast.

Roast 1 1/4 to 1 1/2 hours, basting 4 times, until juices run clear, met is tender when pierced and a meat thermometer inserted in center not touching stuffing registers 170 degrees.

Remove to a cutting board and let stand 15 minutes. Remove string and cut turkey into 16 slices. Arrange on serving platter.

Makes 12 servings.