In a large bowl, mix the next 8 ingredients (olive oil through chicken broth). Pour half of the sauce over the turkey and refrigerate the remaining.
Seal the bag and refrigerate the turkey for at least 2 hours.
Heat grill to medium heat. Place the turkey on the grill and cook for 10 minutes on each side, until the turkey reaches an internal temperature of 165 degrees.
Remove turkey from grill and allow to cool. When cooled, slice and pour remaining sauce over the turkey and serve
Notes
SERVING SUGGESTION: Braised kale and collard greens. (In a large skillet over medium heat, heat coconut oil. To the skillet, add 2 cups kale, 2 cups collard greens, 2 tablespoons lemon juice and salt and pepper to taste. Toss and cook for 5 minutes, until greens are slightly tender.)NUTRITION: 206 Calories; 5g Fat; 37g Protein; 1g Carbohydrate; trace Dietary Fiber; 91mg Cholesterol; 374mg Sodium. Exchanges: 0 Grain (Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat.