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Apricot-Stuffed Turkey Breast

Total Time

Prep: 10 min. Grill: 1 hour + standing


8 servings

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


  • 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


  1. Cut a horizontal slit into thickest part of turkey to form a 5x4-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 thermometer reads 170°. Let stand for 10 minutes before slicing.

Nutrition Facts

1 each: 268 calories, 6g fat (0 saturated fat), 81mg cholesterol, 313mg sodium, 20g carbohydrate (0 sugars, 2g fiber), 33g protein. Diabetic Exchanges: 4 lean meat, 1 starch, 1/2 fruit, 1/2 fat.

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