Use kitchen shears to snip the dried apricots. It's easier, faster, and neater than using a knife and cutting board.
Remove bone from turkey breast. 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 or water, 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.
Place turkey, skin side up, on a rack in a shallow roasting pan.
Roast turkey, uncovered, in a 325 degree F oven for 1-1/4 to 1-1/2 hours or until meat thermometer registers 170 degrees F and the stuffing registers 165 degrees F, brushing with mustard mixture during the last 30 minutes of roasting. Let stand for 15 minutes before slicing. Makes 8 servings.