1 tbsp smoky Spanish paprika
1 tbsp garlic powder
2 tsp sea salt
1 tbsp black pepper
1 tsp dried sage
1 tbsp dry mustard
2 tbsp brandy
1/4 c orange juice
1/2 c apricot preserves, DIVIDED
2 tbsp dried apricots, minced
1 c basmati rice
2 c TURKEY BROTH or low-sodium chicken broth
1-1/2 lbs BONELESS TURKEY BREAST, slightly flattened
Preheat grill on medium-high for direct heat cooking. Spray grates with nonstick spray.
Combine paprika, garlic, salt, pepper and sage. Coat all sides of turkey breast with herb mixture.
Stir dry mustard into brandy. Add orange juice, 1/4 cup preserves and apricots. Set aside.
Cook rice in poultry stock according to instructions.
Place turkey breast on grill rack and grill for 5 minutes on each side.
Place foil tent on top of turkey until thoroughly cooked, about 12-20 minutes depending on thickness. Brush with apricot preserves during last 10 minutes of grill time. Grill until breast reaches an internal temperature of 165 degrees F. Allow turkey to rest for 8 to 10 minutes before slicing.
Warm reserved apricot glaze. Warm 4 dinner plates.
Divide rice and sliced turkey between 4 plates. Top turkey with warm apricot glaze and serve.