Grilled Turkey Breast With Apricot-Plum Salsa

Ingredients

• 1 cup all-natural apricot nectar 
• 8 servings genesis gas barbecue 
• 0.3 cup cilantro leaves fresh minced
• 0.3 cup green onions minced
• 1  to 2 jalapeño peppers minced seeded
• 3 tablespoons brown sugar light
• 0.3 cup olive oil 
• 0.5 teaspoon pepper freshly ground
• 6 large plums diced peeled
• 3 tablespoons lite soy sauce 
• 3 pound turkey breast bone-in

Equipment

• bowl
• frying pan
• baking pan
• grill
• kitchen thermometer
• ziploc bags

Directions

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