Oven-Roasted Apricot-Stuffed Turkey Breast

Yield: 8 servings

Ingredients

• 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

Instructions

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 degrees 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.