Stir together raspberry jam, mustard, and orange peel. Stir 3 tablespoons of the jam mixture into salsa. Cover and chill jam mixture and salsa mixture.
Remove skin from turkey breast, if desired. Insert a meat thermometer into the center of turkey breast. Arrange preheated coals around a drip pan in a covered grill. Test for medium heat above pan. Place turkey, bone side down, on grill over drip pan. Cover and grill for 1 to 1-1/4 hours or until turkey is no longer pink (170 degrees F.), brushing occasionally with reserved jam mixture. Remove turkey from grill and cover with foil. Let stand for 15 minutes before slicing; serve with salsa mixture. Garnish with orange peel strips, if desired. Makes 8 servings.