Ingredients:

Turkey breast fingers, cut lenghwise about 3/4-inch thick
1 cup olive oil
1 cup white-wine vinegar
12 cloves garlic, mashed
10 peppercorns, crushed
10 allspice berries, crushed
tabasco sauce
cooking oil

Directions:

Put the olive oil and wine vinegar into a jar.Crush the peppercorns and allspice berries in a mortar and pestle and put them into the jar with the oil and vinegar. Mash each garlic clove in the mortar and pestle or with the wide, flat blade of a chef's knife, and put the pulp into the jar. Add a few drops of tabasco or other hot pepper sauce. Shake jar and refrigerate it for at least a day before using. It will keep for a month or longer if refrigerated.

When you are ready to cook, preheat the grill.  Brush the grate nad turkey fingers with  cooking oil. Grill about  4 to 6 inches above the heat, turning with tongs and basting with the garlic sauce from time to time. Serve hot with bread and vegetables of your choice.