Ingredients
1
cup plum jam
1/4
cup dry sherry or Progresso™ chicken broth (from 32-oz carton)
2
tablespoons olive or vegetable oil
2
teaspoons chopped fresh rosemary leaves
1 1/2
teaspoons garlic salt
1/4
teaspoon pepper
1
medium onion, finely chopped (1/2 cup)
2
lb turkey breast tenderloins (about 6 tenderloins)
Preparation
In small bowl, mix all ingredients except turkey. In shallow glass dish, place turkey. Pour half of the plum mixture over turkey; turn turkey to coat. Cover dish; refrigerate 30 minutes, turning once. Reserve remaining half of plum mixture to serve with turkey.
Heat gas or charcoal grill for indirect-heat cooking. Remove turkey from marinade; reserve marinade for basting.
Place turkey on grill for indirect cooking. Cover grill; cook over medium-high heat 25 to 30 minutes, turning and brushing occasionally with reserved marinade, until juice of turkey is clear when center of thickest part is cut (170°F). Discard any remaining marinade. Heat reserved plum mixture. Serve with sliced turkey.
