Kat's
Grilled Turkey Breast With Apricot Plum Sauce
1 Bone-in (3-to 3 1/2-pound) -turkey breast
1 c Apricot nectar
1/4 c Olive oil
3 tbs Lite soy sauce
1/2 tesp Freshly ground pepper
6 lg Purple plums or medium -peaches, peeled, seeded and -chopped
1 Fresh jalapeno peppers, minced (up to 2)
1/4 c Minced green onions
1/4 c Minced cilantro
3 tbs Light brown sugar
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.
Parents: persons who spend half their time worrying how a child
will turn out, and the rest of the time wondering when a child will turn in.