0
(0)
CATEGORY CUISINE TAG YIELD
Meats, Grains Poultry, Main dish 6 Servings

INGREDIENTS

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

INSTRUCTIONS

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

A Message from our Provider:

“Understanding God would be easier if we had infinite IQ”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?