Grilled Turkey Breast with Apricot Plum Sauce
purple plums or medium peaches, peeled and chopped
jalapeno pepper, seeded, finely chopped
green onions, chopped
light brown sugar - firmly packed
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.