2 lg. shallots, minced
1/2 c. fresh orange juice
3 tbsp. olive oil
3 tbsp. chopped fresh rosemary or 2 tsp. dried, crumbled
2 tbsp. balsamic vinegar
4 tsp. orange peel, grated
1 tbsp. honey
1 tsp. salt
1/8 tsp. dried red pepper flakes
1 to 1 3/4 lb. boneless turkey breast half, skinned
Salt
Sliced orange
Fresh parsley sprigs

Put minced shallots in a large plastic bag. Add orange juice and next 7 ingredients. Seal and shake to mix. Place turkey breast between 2 sheets of plastic wrap. Flatten with meat pounder until uniformly 1 inch thick. Remove plastic wrap, place turkey in plastic bag with marinade and seal tightly. Refrigerate turkey breast at least 6 hours and up to 12 hours.

Prepare barbecue (medium heat) or preheat broiler. Remove turkey from bag, reserving marinade. Season turkey with salt. Grill until meat thermometer inserted in center registers 155 degrees, brushing occasionally with marinade, about 12 minutes per side. Or, broil several inches from heat source until meat thermometer registers 155 degrees, brushing turkey occasionally with marinade, about 10 minutes per side. Transfer turkey to warm platter; cover with foil and let stand 10 minutes. Slice diagonally across grain into 1/4 inch thick slices. Arrange on platter. Garnish with orange slices and parsley.