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Grilled Turkey Breast With Apricot Plum Sauce

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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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