Grilled Turkey Breast With Apricot-Plum Salsa

• 1 (3- to 3 1/2-pound) bone-in turkey breast
• 1 cup apricot nectar
• 1/4 cup olive oil
• 3 tablespoons lite soy sauce
• 1/2 teaspoon freshly ground pepper
• 6 large plums, peeled and diced
• 1 to 2 jalapeno peppers, seeded and minced
• 1/4 cup minced green onions
• 1/4 cup minced fresh cilantro
• 3 tablespoons light brown sugar
• WEBER Charcoal Kettle or Genesis Gas Barbecue

1. Remove skin from turkey breast, and discard. Place turkey in a heavy-duty zip-top plastic bag or baking dish.
2. Combine nectar and next 3 ingredients in a jar; cover tightly, and shake vigorously. Reserve and chill 3/4 cup nectar mixture. Pour remaining mixture over turkey breast, turning to coat; seal or cover and chill overnight, turning occasionally.
3. Combine 1/4 cup reserved nectar mixture, plums, and next 4 ingredients in a medium bowl; cover and chill at least 1 hour.
4. Remove turkey from marinade, discarding marinade. Place turkey on food rack over a drip pan.
5. Cook, covered with grill lid, 1 1/2 to 2 hours or until a meat thermometer inserted in turkey registers 170u0b0, basting occasionally with remaining 1/2 cup reserved nectar mixture. Let stand 10 minutes before slicing. Serve with plum mixture and mixed greens.

apricot nectar, olive oil, soy sauce, freshly ground pepper, plums, peppers, green onions, fresh cilantro, light brown sugar

Taken from www.myrecipes.com/recipe/grilled-turkey-breast-with-apricot-plum-salsa (may not work)