2 lb (1 kg) skinless, boneless Canadian Turkey Breast
In a bowl, combine water, soy sauce, brown sugar, sherry, oil, peach jam, ginger and garlic; mix well to dissolve sugar.
Pour into plastic bag and prop bag in bowl. Add turkey and submerge in marinade. Marinate 4 to 6 hours or over night.
Drain, then boil marinade in a clean pot for several minutes, in order to use for basting.
Place turkey on greased grill about 6 inches (15 cm) from heat.
Cook over medium–high on gas–fired grill (or medium–hot coals) for 8 to 10 minutes per side, or until the internal temperature has reached 165F (74C); basting once or twice with boiled marinade during cooking.
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