2 c applewood chips, soaked in water for 3 hours
2 c balsamic vinegar
1/4 c water
2 tbsp sea salt
3 tbsp chili powder
2 tbsp black pepper
1/4 tsp dried marjoram
1 tsp lemon peel or zest
1 3 to 3-1/2 lbs BONE-IN TURKEY BREAST
1 Recipe Rosemary Apple Salsa
Prepare ROSEMARY APPLE SALSA recipe.
In a large self-closing food-safe plastic bag combine vinegar, water, salt, chili powder, pepper, marjoram and lemon zest. Place turkey breast in bag, seal and refrigerate for 2 hours.
Prepare grill for indirect-heat cooking. Drain water from applewood chips and add chips to hot coals.
Remove turkey from marinade and reserve marinade. Place turkey, skin-side-up, on grill rack over drip pan.
Cover and grill turkey 1 to 1-1/2 hours or until food thermometer inserted into deepest portion of breast reaches 165 to 170 degrees F, adding water-soaked applewood chips to coals as necessary.
In small saucepan, over high heat, bring reserved marinade to boil and boil for 2-3 minutes. Cool and brush over turkey breast during last 40 minutes of grilling time.
Let turkey stand for 15 minutes before slicing. Serve sliced turkey breast with Rosemary Apple Salsa.
368 Total Calories
15 g Total Fat
36 % Daily Total Fat
115 g Cholesterol
899 mg Sodium
11 g Total Carbohydrates
45 g Protein