Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

The skin is removed from the turkey, and the salsa bears no added fat.

Recipe by Southern Living September 1996

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Yield:
6 to 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Remove skin from turkey breast, and discard. Place turkey in a heavy-duty zip-top plastic bag or baking dish.

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  • 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.

  • Combine 1/4 cup reserved nectar mixture, plums, and next 4 ingredients in a medium bowl; cover and chill at least 1 hour.

  • Remove turkey from marinade, discarding marinade. Place turkey on food rack over a drip pan.

  • 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. Let stand 10 minutes before slicing. Serve with plum mixture and mixed greens.

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