| 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
A Message from our Provider:
“God is unfeeling? Ha! Alongside him we’re as cold as stones”