Turn the turkey breast over and open the flap with a gentle tug of your fingers.  Lay it on a large sheet of plastic wrap.  Place another loosely fitted sheet of plastic wrap on top.  Lightly pound the thicker part with a mallet until it is an even thickness with the smaller part.

Place the turkey in a 2-gallon sized zip-tight bag.  Place the orange juice, water, honey and oregano into a small bowl.  Mix until well combined and pour into the zip-tight bag with the turkey and seal.  Place on a baking tray and refrigerate for 2 - 6 hours.  Occasionally turn over to marinate the other side.

In a small bowl combine the white wine with the cinnamon and saffron.  Stir and set aside for at least 30 minutes.

Grease a large ovenproof casserole and spread out half the onions on the bottom of the pan.  Place the turkey london broil on top of the onions, (flap side down), with about 1 cup marinade.  Discard the remainder of the marinade.  Roast in a 375˚ F. oven for approximately 40 - 50 minutes.

In a medium skillet add 2 tablespoons oil, remaining onions, garlic and oregano.  Cook over medium heat until lightly golden.  Pour in the saffron blend, scraping the bowl with a rubber spatula to get every flavorful drop.  Add in the tomatoes, water and apricots.  Bring to a light simmer.

Remove from the turkey from the oven when cooked through (at 165 F.), and keep lightly covered to rest for 15 minutes.  Slice across the grain and place on a platter and keep warm.

While the turkey is at the resting stage, combine the Saffron Apricot Sauce with the onions and turkey pan drippings.  Bring to a simmer and mix well.

Adjust the sauce seasonings with salt and pepper, as desired.  Stir well and pour sauce over the turkey slices just before serving.

Note:  This recipe easily doubles up, as needed, though you'll only need a single batch of the marinade.