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Apricot Stuffed Turkey Breast

Barbecue.Master's picture
Ingredients
  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
Directions

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.
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 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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Barbecue
Interest: 
Holiday
Ingredient: 
Turkey
Preparation Time: 
25 Minutes
Cook Time: 
75 Minutes
Ready In: 
100 Minutes
Servings: 
8

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