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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
  • Total Time
    Prep: 10 min. Grill: 1 hour + standing
  • Makes
    8 servings


  • 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


  • Cut a horizontal slit into thickest part of turkey to form a 5x4-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 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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  • chin-chilla
    Jun 17, 2013

    I mixed a bit of honey in with the Dijon mustard.

  • chin-chilla
    Jun 17, 2013

    Really enjoyed this as something to change up normal turkey recipe.