1 4-5 pound turkey breast
1-1/2 teaspoons honey Dijon mustard
1 medium orange
1/4 teaspoon salt
3 cloves garlic
1 tablespoon orange juice
1/2 cup orange marmalade

Prepare grill for medium indirect cooking. For gas grills, place a drip pan under one half of the rack then spray the rack with nonstick cooking spray, set the burner on the opposite side of the grill to medium. For charcoal grills, place the coals around the outside edges of the grill, a drip pan in the center, spray the rack and light the charcoal.

Slice orange through the peel and across the sections to make round slices. Make small slits in the turkey breast and insert garlic cloves. Place orange slices on top of turkey breast. Place turkey on the prepared rack. Cover grill. Mix marmalade, Dijon mustard, salt and orange juice together in a small bowl. Baste turkey with orange glaze during the last 30 minutes of cooking. Cook 1 to 1-1/4 hours or until meat thermometer, placed in the thickest part of the turkey breast reads 170°F.