1 (5½ pound) turkey breast, rinsed and dried well
dash of garlic powder, or to taste
dash of paprika, or to taste
dash of pepper, or to taste
dash of ground ginger, or to taste
1 cup unsweetened orange marmalade
1 6-ounce can orange juice concentrate, defrosted
6 ounces dried apricots
½-¾ cup raisins (golden and dark mixed look pretty)
2 large onions, sliced
3 large carrots, sliced diagonally
1½ cups dry white wine
Preheat oven to 350 degrees.
Place the turkey in a large roasting pan. Sprinkle the spices over the breast and rub the marmalade all over. Pour the orange juice concentrate over the turkey. Place the apricots, raisins, and vegetables around the turkey. Add the wine to the pan.
Roast the turkey for about 1½ hours, depending on weight until tender, basting every 30 minutes. (you can insert a roasting thermometer into the thickest part of the breast, and cook until it has an internal temperature of 185 degrees). If the top gets too brown before the rest has cooked, cover loosely with greased foil. Make sure there is liquid on the bottom of the pan. If not, add more wine.
Let the turkey sit for about 20 minutes before slicing. To serve, layer the meat over the vegetables and sauce, or pass the sauce separately.