More than 1 hour
medium yellow onion, thinly sliced
cloves garlic, minced
cups cherries, pitted
cup orange juice
teaspoons apple cider vinegar
teaspoons tomato paste
teaspoons canned chipotle peppers in adobo sauce
teaspoon fresh lemon zest
teaspoons salt, if desired
(3-pound) package JENNIE-O® Boneless Turkey Breast, thawed if frozen
yellow peppers, cut into pieces
small button mushrooms, cleaned
To small sauce pan, add butter and onions. Simmer on low heat until the onions soften, add garlic and cook 2 minutes before adding cherries, orange juice and vinegar. Simmer 5 minutes or until cherries start to soften.
Add molasses, tomato paste, peppers, lemon zest and salt, if desired; stirring until blended. Allow to gently simmer 20 minutes before using your immersion blender to liquefy sauce. Allow sauce to cool before storing in a jar or applying to your turkey and vegetables.
Place bamboo skewers in a bowl of water until ready to use.
Preheat grill to medium-high heat. Place turkey on hot grill and cook approximately 45-50 minutes and until internal temperature reaches well-done, 165°F. as measured by a meat thermometer.
Grill times may vary depending on your equipment. Always test doneness by inserting a meat thermometer into the thickest portion of the meat periodically.
Remove turkey from grill and cut into large cubes, leaving grill on. Cut yellow peppers into large pieces. Thread turkey, yellow peppers, and mushrooms on to skewers. Cover generously with sauce. Place on hot grill and cook until peppers and mushrooms have been warmed through.