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Apricot-Stuffed Grilled Turkey Breast

DIRECTIONS

Remove bone from turkey breast. Rinse turkey and pat dry with paper towels. Cut a horizontal slit into thickest part of turkey breast to form a 5x4-inch pocket. Set aside.
In a medium mixing bowl, combine bread crumbs, apricots, pecans, apple juice, 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.
In a covered grill, arrange preheated coals around a drip pan. Test for medium heat above pan. Place turkey on the grill rack directly over drip pan, not over the coals. Cover and grill about 1 hour or till turkey juices run clear (stuffing should reach 160°), brushing with mustard mixture during the last 15 minutes of cooking. Remove turkey from grill and cover with foil. Let stand for 15 minutes before slicing.