- 1 bottle (16 ounces) Frontera Guajillo Salsa
- 3 tablespoons Worcestershire sauce
- 2 tablespoons balsamic vinegar
- 1 whole (about 3-pound) boneless turkey breast, skin still on and split into two halves
- ½ cup chopped dried apricots, tossed with a little hot water to soften
- ½ cup chopped pitted black olives, preferably the wrinkly-looking oil-cured kind
- 2 tablespoons chopped parsley
- 2 teaspoons finely chopped lemon zest
- Mix together 1 cup of the salsa with 2 tablespoons of the Worcestershire and the vinegar. Place the turkey in a large dish, smear both sides completely with the salsa mixture, cover and refrigerate for several hours (or as long as overnight).
- Heat a gas grill to medium-high or light a charcoal fire and let it burn just until the coals are covered with gray ash and very hot. Turn off the heat in the center of the gas grill or set up the charcoal grill for indirect cooking by banking all the coals to the sides, leaving the center empty.
- Grill the turkey, covered, about 50 minutes, until about 160 degrees on a thermometer or until the juices run clear. Keep warm.
- Mix the remaining salsa and Worcestershire with the apricots, olives, parsley and lemon zest. Serve the turkey thinly sliced and pass the salsa separately.