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Heat half of a gas grill to medium-high or heat coals in a charcoal grill to medium-hot with coals stacked to one side for indirect grilling. Holding a paper towel with tongs, lightly coat grill rack with cooking oil.
Cut potatoes in half lengthwise, almost all the way through so they will open like a book. Place an equal amount of onion in each and a pat of butter. Season with 1/2 teaspoon salt and 1/8 teaspoon pepper. Press closed and wrap tightly in foil. Place on the grill over direct heat. Grill with lid closed for 35 to 45 minutes.
In a medium bowl, stir together preserves, mustard, soy sauce and ginger. Reserve 1/4 cup for serving.
Brush turkey breast with oil and season with the remaining 1/2 teaspoon each salt and pepper. Place on the grill rack over indirect heat; cover and grill for 30 minutes, turning once. Brush with the remaining apricot-mustard mixture and grill for an additional 15 to 20 minutes or until internal temperature registers 160°F on an instant-read thermometer.
Serve turkey and potatoes with reserved glaze on the side.