In a large bowl, whisk the first 4 ingredients (vinegar through salt and pepper). In a large zip lock bag, place the turkey and pour the vinegar mixture over the top. Sea bag and refrigerate for at least 1 hour.
Heat grill to medium heat.
Place turkey on the grill and cover. Cook for 15 minutes on each side, until internal temperature reaches 165 degrees.
Allow turkey to rest then slice and serve warm.
Notes
SERVING SUGGESTION: Baby spinach-beet salad (remove stems from baby spinach; roughly slice then place in a large bowl; slice cooked or raw beets into “matchsticks” and arrange over baby spinach; drizzle with extra virgin olive oil and balsamic vinegar).NUTRITION: 126 Calories; 4g Fat (28.3% calories from fat); 13g Protein; 10g Carbohydrate; trace Dietary Fiber; 37mg Cholesterol; 34mg Sodium. Exchanges: 2 Lean Meat; 0 Vegetable; 0 Fruit; ½ Other Carbohydrates.