Title: Grilled Turkey Breast With Apricot Plum Sauce
Categories: Poultry, Main dish
Yield: 6 Servings
1 Bone-in (3-to 3 1/2-pound)
-turkey breast
1 c Apricot nectar
1/4 c Olive oil
3 tb Lite soy sauce
1/2 ts Freshly ground pepper
6 lg Purple plums or medium
-peaches, peeled, seeded and
-chopped
1 Fresh jalapeno peppers,
-seeded and minced (up to 2)
1/4 c Minced green onions
1/4 c Minced cilantro
3 tb Light brown sugar
WEBER Charcoal Kettle or
-Genesis Gas Barbecue
Charcoal: Indirect Gas: Indirect/Medium Heat Remove and discard skin from
turkey breast. Place turkey in a heavy-duty zip-top plastic bag or shallow
baking dish. Combine apricot nectar and next 4 ingredients in a jar; cover
tightly, and shake vigorously. Remove and refrigerate 3/4 cup marinade.
Pour remaining marinade over turkey, turning to coat; seal bag or cover,
and refrigerate overnight, turning turkey occasionally.
Combine 1/4 cup reserved marinade, plums, and next 4 ingredients in a
medium bowl; cover and refrigerate at least 1 hour. Remove turkey from
marinade; discard marinade. Place turkey in center of cooking grate over a
drip pan; grill 1 1/2 to 2 hours or until an instant-read meat thermometer
registers 170°, brush occasionally with remaining 1/2 cup reserved
marinade; let stand 10 minutes before slicing. Serve with chilled plum
mixture.
