Apricot Stuffed Turkey Breast
|Turkey breast half with skin and bone||2 1⁄2 Pound (1 Breast, 2 To 2 1/2 Pound)|
|Soft bread crumbs||1 1⁄2 Cup (24 tbs) (2 Slices)|
|Snipped dried apricots||1⁄2 Cup (8 tbs)|
|Chopped toasted pecans||1⁄4 Cup (4 tbs)|
|Margarine/Butter||2 Tablespoon, melted|
|Dry sherry/Apple juice||2 Tablespoon|
|Dried rosemary||1⁄4 Teaspoon, crushed|
|Garlic salt||1⁄4 Teaspoon|
|Dijon-style mustard||1 Tablespoon|
|Olive oil||1 Tablespoon|
Remove bone from turkey breast.
Rinse turkey; pat dry with paper towels.
Cut a horizontal slit into thickest part of turkey breast to form a 5x4-inch pocket.
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 till turkey is no longer pink, brushing with mustard mixture during the last 15 minutes.
Remove turkey from grill and cover with foil.
Let stand for 15 minutes before slicing.