Preheat oven to 325 Fahrenheit.

In a small saucepan, combine the preserves, mustard, vinegar, olive oil, jalapeno, garlic, one teaspoon rosemary, 1/4 teaspoon salt and pepper. Stir well to combine and remove 1/2 cup of glaze.

Combine celery, carrots, onion, parsnip and remaining tablespoon of rosemary in the bottom of a roasting pan. Place a rack in the pan and place the turkey breast on top, but not directly over the vegetables so that the air can circulate under and around the turkey. Brush turkey with the 1/2 cup of glaze, leaving a little bit of glaze left over and season with remaining 1/8 teaspoon salt.

Calculate the cooking time as 20 minutes per pound, so a 2 1/4 pound breast should take 45 minutes to cook. Cook for 25 minutes. Remove from oven and test the internal temperature at the thickest part of the turkey in order to get a better idea of how much more cooking time the turkey needs. Brush with remaining little bit of glaze, tent loosely with foil and continue cooking until the internal temperature is 165 Fahrenheit, about 20 more minutes.

Keep turkey covered with foil and allow turkey to stand 10 to 15 minutes before removing strings and slicing into six portions. Meanwhile, heat remaining glaze in saucepan until bubbling. Discard vegetables at the bottom of the pan. Serve the turkey with the warm glaze.