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Turkey Breast with Raspberry Salsa




Source of Recipe


Penny


List of Ingredients




1/3 cup seedless raspberry jam
1 tablespoon Dijon-style mustard
1 teaspoon finely shredded orange peel
1/2 cup mild salsa
1 2- to 2-1/2-pound turkey breast half
Orange peel strips (optional)



Recipe



Stir together raspberry jam, mustard, and orange peel. Stir 3 tablespoons
of the jam mixture into salsa. Cover and chill jam mixture and salsa mixture.
Remove skin from turkey breast, if desired. Insert a meat thermometer into
the center of turkey breast. Arrange preheated coals around a drip pan in a
covered grill. Test for medium heat above pan. Place turkey, bone side
down, on grill over drip pan. Cover and grill for 1 to 1-1/4 hours or until
turkey is no longer pink (170 degrees F.), brushing occasionally with
reserved jam mixture. Remove turkey from grill and cover with foil. Let
stand for 15 minutes before slicing; serve with salsa mixture. Garnish with
orange peel strips, if desired. Makes 8 servings.