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Ingredients
1 (2 to 2 1/2 pound) Bone-in turkey breast half
1 1/2 Cups soft bread crumbs (2 slices)
1/2 Cup snipped dried apricots
1/4 Cup chopped pecans, toasted
2 Tablespoons apple juice or water
1 Tablespoons cooking oil
1/4 Teaspoon dried rosemary, crushed
1/4 Teaspoon garlic salt
1 Tablespoon Dijon-style mustard
1 Tablespoon water
Instructions
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 5� x 4� pocket, set aside. In a medium size mixing bowl, combine bread crumbs, apricots, pecans, apple juice or water, oil, rosemary, and garlic salt. Spoon stuffing mixture into pocket. Securely fasten the opening with water-soaked wooden toothpicks or tie with heavy cotton string. Stir together mustard and water; set aside.
In a covered grill arrange preheated coals around a drip pan. Test for medium heat above pan. Place turkey on the grill rack directly over drip pan, not over the coals. Cover and grill about 1 hour or till turkey juices run clear (stuffing should reach 160�F), brushing with mustard mixture during the last 15 minutes of cooking. Remove turkey from grill and cover with foil. Let stand for 15 minutes before slicing.