Don't serve turkey just during the holidays! In this main dish, it's paired with a sweet and slightly-spicy sauce, made from raspberry jam, Dijon mustard, and store-bought salsa, and is perfect for any time of the year.
Nutrition per serving may change if servings are adjusted.
⅓ cup seedless raspberry jam
1 tablespoon Dijon-style mustard
1 teaspoon finely shredded orange peel
½ cup mild salsa
1 2- to 2½-pound turkey breast half
Orange peel strips (optional)
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 1¼ hours or until turkey is no longer pink (170°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.