Place apricot jam, raisins, KEEN’S Mustard Powder and McCormick Thyme Leaves in a heatproof bowl. Season with McCormick Black Pepper, stir well and microwave for 30 seconds on high or until jam is melted.
Place turkey breast on a baking paper lined baking tray, spread ¼ of the jam mixture over the turkey breast and cover with a sheet of lightly greased foil.
Bake for 1 hour, basting every 20 minutes with remaining jam mixture. Remove foil, continue cooking for 30 minutes or until glazed and cooked through.
With the addition of fresh bread crumbs you can turn the apricot mustard glaze into a stuffing for a whole bird.