Grilled turkey breast with apricot plum sauce
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Bone-in (3-to 3 1/2-pound) turkey breast | |
| 1 | cup | Apricot nectar |
| ¼ | cup | Olive oil |
| 3 | tablespoons | Lite soy sauce |
| ½ | teaspoon | Freshly ground pepper |
| 6 | larges | Purple plums or medium peaches, peeled, seeded and chopped |
| 1 | Fresh jalapeno peppers, seeded and minced (up to 2) | |
| ¼ | cup | Minced green onions |
| ¼ | cup | Minced cilantro |
| 3 | tablespoons | Light brown sugar |
| WEBER Charcoal Kettle or Genesis Gas Barbecue | ||
Directions
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 ¾ cup marinade.
Pour remaining marinade over turkey, turning to coat; seal bag or cover, and refrigerate overnight, turning turkey occasionally.
Combine ¼ 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 1½ to 2 hours or until an instant-read meat thermometer registers 170ø, brush occasionally with remaining ½ 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@...> on Jul 18, 1997