| 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
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