Wow--crazy delicious. I used breast tenderloin turkey which is a great lean cut. I substituted peppercorns for the cloves (both for taste and convenience), maple syrup for the brown sugar (because I was out of sugar) and red wine vinegar for the lemon, as another reviewer suggested. I marinated the turkey for only 2 hours and baked it instead of grilling, right in the dish they marinated in, on about 375, turning once or twice and cooking til a tiny bit brown on the outside and no longer pink in the middle. My husband and I had it the first night as a main dish with a salad, the next day for lunch on a turkey and swiss sandwich, and the day after that on turkey wraps (lettuce, cheese, ranch, tortillas). You'd think I'd be turkey'ed out, but I could eat it again today if there was any left...
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Wow--crazy delicious. I used breast tenderloin turkey which is a great lean cut. I substituted...