2 1/2 lb. frozen turkey breast, thawed
2 sm. cloves of garlic, peeled and quartered
1 tsp. butter, melted
1 tsp. dried tarragon leaves
1 c. dry white wine or water
1/4 c. orange marmalade
1 tsp. dijon-style mustard
2 cored, unpeeled and sliced apples
Orange slices for garnish

1. Remove skin from turkey with a sharp knife. Make 8 slits over the surface. Insert a piece of garlic into each slit. Brush turkey with butter, sprinkle with tarragon.

2. Transfer turkey to rack in a roasting pan. Cover turkey with foil.

3. Roast at 325 degrees for 1 1/4 to 1 1/2 hours until thermometer inserted into thickest part of breasts reads 170 degrees.

4. Remove turkey from pan, keep warm.

5. Pour pan juices into skillet, bring to a boil. Boil until reduced to a thick, shining glaze. Whisk in marmalade and mustard. Add apples. Heat until warm.

6. Place turkey on serving platter. Brush with glaze. Surround with apples. Garnish with orange slices.