Side Pannel
Grilled Turkey Breast with Apricot Plum Sauce
Grilled Turkey Breast with Apricot Plum Sauce
- Recipe Submitted by ADMIN on 09/26/2007
Category: Poultry, Main Dish
Ingredients List
- 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
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 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 170ø, brush occasionally with remaining 1/2 cup reserved
marinade; let stand 10 minutes before slicing. Serve with chilled plum
mixture.
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 170ø, brush occasionally with remaining 1/2 cup reserved
marinade; let stand 10 minutes before slicing. Serve with chilled plum
mixture.
Tweet

Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
