1 tbsp paprika
1 tbsp garlic powder
2 tbsp seasoned salt
1 tsp black pepper
1 lb TURKEY BREAST ROAST
1/2 c apricot jam
2 tbsp brandy
1/4 c orange juice
1 tbsp dry mustard
Mix paprika, garlic powder, salt and pepper together for the spice rub. Sprinkle on both sides of turkey breast.
Mix the jam, brandy, orange juice and mustard ingredients together and set aside.
Set grill rack about 5 inches from the heat source. Grill turkey 5 minutes on each side over direct heat.
Reduce the heat and close the grill lid. Baste the roast occasionally with the apricot/brandy glaze and continue to grill by the indirect cooking method for 30 to 40 minutes. Grill until cooked through and turkey roast reaches an internal temperature of 165 degrees F.
Remove from heat and allow roast to stand for 5 to 8 minutes before cooking.