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Apricot-Stuffed Turkey Breast

 Apricot-Stuffed Turkey Breast
For a new take on turkey, give this recipe a try. It cooks on the grill, and it's stuffed with a sensational apricot mixture.—Bonnie De Meyer, New Carlisle, Indiana
8 ServingsPrep: 10 min. Grill: 1 hour + standing

Ingredients

  • 1 boneless skinless turkey breast half (2-1/2 pounds)
  • 1-1/2 cups soft bread crumbs
  • 1/2 cup finely chopped dried apricots
  • 1/4 cup chopped pecans, toasted
  • 3 tablespoons water or unsweetened apple juice, divided
  • 1 tablespoon canola oil
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon dried rosemary, crushed
  • 1 tablespoon Dijon mustard

Directions

  • Cut a horizontal slit into thickest part of turkey to form a 5-in. x
  • 4-in. pocket; set aside.
  • 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.
  • Prepare grill for indirect heat. Grill turkey, covered, over medium
  • indirect heat for 50 minutes.
  • 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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Apricot-Stuffed Turkey Breast (continued)

Nutritional Facts: 1 serving equals 268 calories, 313 mg sodium, 81 mg cholesterol, 20 g carbohydrate, 33 g protein, 6 g fat, 2 g fiber. Diabetic Exchanges: 4 lean meat, 1 starch, 1/2 fruit, 1/2 fat.