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1 2- to 2-1/2 pound turkey breast half with skin and bone 1-1/2 cups soft bread crumbs (2 slices) 1/2 cup snipped dried apricots 1/4 cup chopped toasted pecans 2 tablespoons margarine or butter 2 tablespoons dry sherry or apple juice 1/4 teaspoon dried rosemary, crushed 1/4 teaspoon garlic salt 1 tablespoon Dijon-style mustard 1 tablespoon olive oil |
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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 cotton string. Stir together mustard and oil; set side. 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 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.
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