This is a great recipe for preparing turkey any time of the year. Since you are only grilling the breast, you will get plenty of meat without a refrigerator full of leftovers.
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours, 20 minutes
Yield: Serves 4 to 6
- 1 skinless turkey breast (3 to 3 1/2 pounds)
- 1 cup apricot nectar
- 6 large plums, peeled and diced
- 2 jalapeno peppers, minced with the seeds removed
- 1/4 cup olive oil
- 1/4 cup green onions, minced
- 1/4 cup fresh cilantro, minced
- 3 tablespoons soy sauce
- 3 tablespoons brown sugar
- 1/2 teaspoon black pepper
Combine apricot nectar, olive oil, soy sauce, and black pepper. Place turkey breast in a resealable bag. Cover with all but 3/4 of a cup of marinade mixture. Turn to coat. Place both the bag and the 3/4 cup of marinade (covered) in the refrigerator and let sit overnight. Preheat grill and prepare for indirect grilling. Remove turkey breast from marinade and discard the marinade. Place turkey breast on grill and cook indirectly for 1 1/2 to 2 hours. Breast will be done when it reaches an internal temperature of 170 degrees F. Baste occasionally with the 3/4 cup of marinade you saved.
Meanwhile combine the plums with peppers, onions, cilantro and brown sugar. Serve with turkey breast.