• 8servings
  • 70minutes
  • 268calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B9, P
MineralsNatrium, Fluorine, Manganese, Silicon, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 boneless skinless turkey breast half (2-1/2 pounds)

  2. 1-1/2 cups soft bread crumbs

  3. 1/2 cup finely chopped dried apricots

  4. 1/4 cup chopped pecans, toasted

  5. 3 tablespoons water or unsweetened apple juice, divided

  6. 1 tablespoon canola oil

  7. 1/4 teaspoon garlic salt

  8. 1/4 teaspoon dried rosemary, crushed

  9. 1 tablespoon Dijon mustard

Instructions Jump to Ingredients ↑

  1. Apricot-Stuffed Turkey Breast Recipe photo by Taste of Home Cut a horizontal slit into thickest part of turkey to form a 5-in. x 4-in. pocket; set aside.

  2. In a small bowl, combine the bread crumbs, apricots, pecans, 2 tablespoons water, oil, garlic salt and rosemary. Stuff into pocket of turkey. Secure opening with metal or soaked wooden skewers.

  3. Prepare grill for indirect heat. Grill turkey, covered, over medium indirect heat for 50 minutes.

  4. Combine mustard and remaining water; brush over turkey. Grill 10-25 minutes longer or until a meat thermometer reads 170°. Let stand for 10 minutes before slicing. Yield: 8 servings.


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