Recipe Categories
Fowl & Poultry
Turkey 
Stuffing & Dressing
Whole Turkeys
Whole Turkey Breasts

Lynn's Apricot Stuffed Breast

1 x turkey breast half - (2 to 2 1/2 lbs) with skin and bone
1 1/2 cup soft bread crumbs - (2 slices)
1/2 cup snipped dried apricots
1/4 cup chopped toasted pecans
2 tbl dry sherry
    (or apple juice)
1/4 tsp dried rosemary crushed
1/4 tsp garlic salt
1 tbl Dijon-style mustard
1 tbl olive oil
2 tbl margarine or butter melted

 Method :
Remove bone from turkey breast. Cut a horizontal slit into thickest part of turkey breast to form a 5- by 4-inch pocket. Set aside.
In a medium mixing bowl combine bread crumbs, apricots, pecans, margarine or butter, sherry or apple juice, rosemary, and garlic salt. Spoon stuffing into pocket. Securely fasten opening with water-soaked wooden toothpicks or tie with heavy string. Stir together mustard and oil; set aside.
Arrange preheated coals around a drip pan in a covered grill. Test for medium heat above pan. Place turkey on grill over drip pan. Cover and grill for 1 to 1 1/4 hours or until instant-read thermometer inserted in center of turkey breast (not in stuffing) registers 170 degrees, brushing with mustard mixture during the last 15 minutes.
Remove turkey from grill and cover with foil. Let stand for 15 minutes before slicing.
This recipe yields 8 servings.