Grilled turkey breast with apricot plum sauce

6 Servings

Ingredients

Quantity Ingredient
1 Bone-in (3-to 3 1/2-pound) turkey breast
1 cup Apricot nectar
¼ cup Olive oil
3 tablespoons Lite soy sauce
½ teaspoon Freshly ground pepper
6 larges Purple plums or medium peaches, peeled, seeded and chopped
1 Fresh jalapeno peppers, seeded and minced (up to 2)
¼ cup Minced green onions
¼ cup Minced cilantro
3 tablespoons Light brown sugar
WEBER Charcoal Kettle or Genesis Gas Barbecue

Directions

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 ¾ cup marinade.

Pour remaining marinade over turkey, turning to coat; seal bag or cover, and refrigerate overnight, turning turkey occasionally.

Combine ¼ 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 1½ to 2 hours or until an instant-read meat thermometer registers 170ø, brush occasionally with remaining ½ cup reserved marinade; let stand 10 minutes before slicing. Serve with chilled plum mixture.

Posted to MM-Recipes Digest V4 #188 by Julie Bertholf <jewel1@...> on Jul 18, 1997

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