Apricot-Rosemary Grilled Turkey Breast

1 whole bone-in turkey breast (5 to 8 lb)
1/4 cup apricot preserves
2 teaspoons lemon juice
4 sprigs fresh rosemary
4 cloves garlic, sliced

Heat grill for indirect cooking as directed by manufacturer. If ribs and backbone of turkey breast are attached, cut off with sharp knife or scissors so breast will be stable on grill. Loosen skin from turkey breast.

In small bowl, mix preserves and lemon juice until blended. Spread half of preserves mixture over meat under skin. Slide rosemary and garlic under skin.

When ready to grill, place turkey skin-side-up on grill for indirect cooking. Cook 1 hour 30 minutes to 2 hours or until instant-read thermometer inserted into thickest part of breast registers 170°F. During last 15 minutes of cooking, brush remaining preserves mixture over turkey breast. Season to taste with salt, if desired.

Makes 12 servings