Ingredients

1/2 cup cherry preserves
1 tablespoon red wine vinegar
1 turkey breast half (about 2 1/2 pounds)

Directions

Prepare grill for indirect heat cooking. In small bowl combine preserves and vinegar. Place turkey, skin side up on rack over drip pan. Cover and grill turkey breast 1 to 1 1/4 hours or until meat thermometer inserted in thickest portion of breast registers 170 degrees F. Brush glaze on breast 1/2 hour before end of grilling time. Remove turkey breast from grill and let stand 15 minutes.

To grill over indirect heat, light the coals or gas on one end of the grill. When hot, place the turkey breast on the opposite side of the grill, about 5 inches above the heat; cover and grill as directed.

To grill over indirect heat, light the coals or gas on one end of the grill. When hot, place the turkey breast on the opposite side of the grill, about 5 inches above the heat; cover and grill as directed.

Cherry Glazed Turkey Breast
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