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Preheat oven to 325°F. Remove bone from turkey breast. Cut a horizontal slit into thickest part of the breast to form a 5x4-inch pocket. Set aside.
In a medium mixing bowl, combine breadcrumbs, apricots, pecans, apple juice (or water), oil, rosemary and garlic salt. Spoon stuffing mixture into pocket. Securely fasten the opening with water-soaked wooden toothpicks 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, for about 1 1/2 hours or until a meat thermometer registers 170°F and the stuffing registers 165°F, brushing with mustard mixture during the last 30 minutes of roasting. Let stand for 15 minutes before slicing.