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Title: Grilled Turkey Breast with Apricot Plum Sauce
Categories: Poultry Main
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 170ø, brush occasionally with remaining 1/2 cup reserved marinade; let stand 10 minutes before slicing. Serve with chilled plum mixture. By Gerald Edgerton on May 18, 1996
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