1/3 c pineapple preserves
1 tsp fresh lemon juice
2 tsp Dijon-style mustard
3 lbs BONE-IN TURKEY BREAST, fresh or thawed
Prepare grill for indirect-heat cooking. In small bowl, combine preserves, lemon juice and mustard.
Place turkey, skin-side-up, on rack over drip pan. Cover and grill turkey breast 1 to 1-1/4 hours, brushing pineapple glaze on breast 1/2 hour before end of grilling time.
Cook until meat thermometer, inserted in thickest portion of breast, registers 165 degrees F.
Remove turkey breast from grill and let stand 15 minutes. To serve, slice breast and arrange on platter with fresh summer fruits.
NOTE: To set up GAS grill for indirect cooking, preheat all burners on high. Turn one burner off; place turkey over "off" burner. Reset remaining burner(s) to medium. Close lid to cook. To set up CHARCOAL grill for indirect cooking, arrange hot coals around outer edge of grill; place disposable aluminum pan in open space. Place turkey over open area and close lid to cook.
295 Total Calories
10 g Total Fat
30 % Daily Total Fat
96 g Cholesterol
134 mg Sodium
13 g Total Carbohydrates
37 g Protein