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.
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.
Stir together mustard and water; set aside.
Place turkey, skin side up, on a rack in a shallow roasting pan.
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.
Let stand for 15 minutes before slicing.
Yield: 8 servings
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