| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Main dish, Poultry | 6 | Servings | |
INGREDIENTS
| 1 | Bone-in, 3-to 3 1/2-pound | |
| turkey breast | ||
| 1 | c | Apricot nectar |
| 1/4 | c | Olive oil |
| 3 | T | Lite soy sauce |
| 1/2 | t | Freshly ground pepper |
| 6 | Purple plums or medium | |
| peaches peeled seeded | ||
| and | ||
| chopped | ||
| 1 | Fresh jalapeno peppers | |
| seeded and minced up to | ||
| 1/4 | c | Minced green onions |
| 1/4 | c | Minced cilantro |
| 3 | T | Light brown sugar |
| WEBER Charcoal Kettle or | ||
| Genesis Gas Barbecue |
INSTRUCTIONS
2 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. Posted to MM-Recipes Digest V4 #188 by Julie Bertholf <jewel1@ix.netcom.com> on Jul 18, 1997
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