Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    bone-in -- (3-to 3 1/2-pound)
                        - turkey breast
   1      cup           apricot nectar
     1/4  cup           olive oil
   3      tablespoons   lite soy sauce
     1/2  teaspoon      freshly ground pepper
   6      large         purple plums or medium
                        - peaches -- peeled -- seeded and
                        - chopped
   1                    fresh jalapeno peppers
                        - seeded and minced -- (up to 2)
     1/4  cup           minced green onions
     1/4  cup           minced cilantro
   3      tablespoons   light brown sugar

Preparation:

Charcoal: 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 170F, brush occasionally with remaining 1/2 cup reserved marinade; let stand 10 minutes before slicing. Serve with chilled plum mixture.