Ingredients
4 turkey breast tenderloins (about 2 1/4 lbs)
1/2 cup seedless raspberry jam
6 tbsp raspberry vinegar
1/4 c dijon mustard
1 tsp grated orange peel
1/2 tsp dry thyme
Directions
Rinse turkey, pat dry, and set aside.
In small pan, stir together jam, vinegar, mustard, orange peel, and thyme.
Bring to boil over high heat, stirring.
Boil uncovered, stirring often, until reduced by about a fourth (2-3 minutes).
Reserve half of glaze.
Brush turkey with some of remaining glaze.
Place turkey on a rack in a broiler pan.
Broil about 4 inches below heat, turning and brushing with glaze once, until done.
Cut turkey into thick slices.
Add reserved glaze to taste.
