1 Bone-in (3-to 3 1/2-pound)

-turkey breast 1 c Apricot nectar

1/4 c Olive oil

3 tb Lite soy sauce

1/2 ts Freshly ground pepper

6 lg Purple plums or medium

-peaches, peeled, seeded and -chopped 1 Fresh jalapeno peppers,

-seeded and minced (up to 2) 1/4 c Minced green onions

1/4 c Minced cilantro

3 tb Light brown sugar

WEBER Charcoal Kettle or -Genesis Gas Barbecue Charcoal: Indirect Gas: Indirect/Medium Heat 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. -----