Grilled Turkey Breast with Pepper Jelly Glaze

1 Tablespoon Brown Sugar
1/2 teaspoon Kosher Salt
1 teaspoon Ground Cinnamon
1 teaspoon Cayenne Pepper - less if you do not like the heat.
2 - 2 1/2 pounds Split Turkey Breasts
1/2 cup Chicken Broth
1/8 cup White Vinegar
1/4 cup Pepper Jam
2 Tablespoons Olive Oil

Directions:

• In a bowl, mix the brown sugar, salt, cinnamon and cayenne.  Loosen the skin from the turkey breast, be careful not to rip the skin.  Use about half the mixture and spread under turkey skin.  Use toothpicks to re-secure the skin.  Use the rest of the mixture and spread over the skin of the turkey.
• Prepare a charcoal grill for indirect heat.  When coals are ready, light grease the grill with either cooking spray or oil dipped in a paper towel.  Put the turkey breast (bone side down) in the middle of the grill.  Cover the grill leaving airholes about 1/2 way open.
• In sauce pan, combine broth, vinegar, jam and oil.  Cook over medium heat until jelly is melted, about 10-15 minutes.  Set aside 1/2 the mixture.  Baste the turkey with remaining mixture every 15 or so minutes.  Cook until the turkey breast has an internal temperature of 165F.  About 45 minutes to and 1 hour 15 minutes.  Depends on how hot your grill is and how big the turkey breast is.
• Take off grill and let stand covered with aluminum foil for 15 minutes.  Brush with remaining jam mixture before serving.  

Grilled Turkey Breast with Pepper Jelly Glaze, served with Tomato Cucumber and Blue Cheese Salad and Grilled Corn on the Cob.