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Oven-Roasted Apricot-Stuffed
Turkey Breast


  • 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 tablespoon vegetable oil
  • 1/4 teaspoon dried rosemary, crushed
  • 1/4 teaspoon garlic salt
  • 1 tablespoon Dijon-style mustard
  • 1 tablespoon water


  1. Remove bone from turkey breast. Cut a horizontal slit into thickest part of turkey breast to form a 5 x 4-inch pocket. Set aside.
  2. In a medium 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 wooden picks or tie with heavy cotton string.
  3. Stir together mustard and water; set aside.
  4. Place turkey, skin side up, on a rack in a shallow roasting pan.
  5. Roast turkey, uncovered, in a 325 degree F oven for 1 1/4 to 1 1/2 hours or until meat thermometer registers 170 degrees F and the stuffing registers 165 degrees F, brushing with mustard mixture during the last 30 minutes of roasting.
  6. Let stand for 15 minutes before slicing.

Yield: 8 servings

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