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Whole Turkey Breasts

Kat's Apricot Plum Grilled Breast

1 x Bone-in (3-to 3 1/2-pound) turkey breast
1 cup Apricot nectar
1/4 cup Olive oil
3 tbl Lite soy sauce
1/2 tsp Freshly ground pepper
6 lrg Purple plums or medium peaches, peeled, seeded and chopped
1 x Fresh jalapeno peppers, seeded and minced (up to 2)
1/4 cup Minced green onions
1/4 cup Minced cilantro
3 tbl Light brown sugar
    WEBER Charcoal Kettle or Genesis Gas Barbecue

 Method :
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.