3/4 cup seedless raspberry jam

1 1/2 Tbsp. orange juice

1/2 tsp. salt

1/2 tsp. pepper

1 5 to 7 pound turkey breast, thawed and cleaned

Mix jam and juice together in a small cup, reserve and refrigerate 1/4 cup for sauce at serving time. Sprinkle inside of turkey with some of the salt and pepper. Gently loosen skin from turkey breast without totally detaching skin and rub another 1/4 cup jam mixture under skin. Replace skin and sprinkle outside with remaining salt and pepper. Prepare grill for medium indirect heat cooking. For gas grills, follow manufacturer's directions. For charcoal grills, arrange hot gray coals around outside edges of grill with a drip pan in center. Place turkey breast, skin-side-up, on oiled grill rack, directly over drip pan. Cover grill. During last 30 minutes of grilling time, brush another 1/4 cup glaze on turkey. Turkey is done when the internal temperature reaches 170 degrees F. Remove turkey breast from grill and let stand 15 minutes before slicing. Serve with a small amount of reserved sauce.

NOTE: Grilling time depends on size and shape of turkey, distance from heat, temperature of coals and outside air temperature. Estimate 15-18 minutes per pound with a covered grill. Always use a food thermometer.