Grilled Turkey Breast With Apricot Plum Sauce

Course : Grilling
Serves: 6
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3 1/2 pound bone-in -- (3-to 3 1/2-pound) turkey breast
1 cup apricot nectar
1/4 cup olive oil
3 tablespoons lite soy sauce
1/2 teaspoon freshly ground pepper
6 large purple plums or medium peaches -- peeled -- seeded and chopped
1 medium fresh jalapeno peppers seeded and minced -- (up to 2)
1/4 cup minced green onions
1/4 cup minced cilantro
3 tablespoons light brown sugar

Preparation / Directions:

Charcoal: 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 170F, brush occasionally with remaining 1/2 cup reserved marinade; let stand 10 minutes before slicing. Serve with chilled plum mixture.

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