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Servings Per Recipe: 4
Amount Per Serving
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In a 1- to 1 1/2-quart (950-ml to 1.4-liter) pan, whisk jam, vinegar, mustard, orange zest, and thyme. Boil over high heat, stirring, until reduced by about a fourth and slightly thickened (2 to 3 minutes). Set aside 1/2 cup (120 ml) of the glaze.
Rinse turkey and pat dry Brush with some of the remaining glaze. Arrange meat on cooking grate. Place lid on grill. Cook, turning once and brushing with remaining glaze halfway through cooking time, until meat in thickest part is no longer pink (10 to 12 minutes; cut to test). Serve with reserved glaze. Season to taste with salt.
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