2 cups applewood chips, soaked in water for 3 hours
2 cups balsamic vinegar
1/4 cup water
1/4 cup sea salt
3 tablespoons chili powder
2 tablespoons black pepper
1/4 teaspoon dried marjoram
1 teaspoon lemon peel or zest
1 3 to 3-1/2 pounds bone-in turkey breast
1 Recipe Rosemary Apple Salsa
Prepare Rosemary Apple Salsa recipe.
In a large self-closing plastic bag combine vinegar, water, salt, chili powder, pepper, marjoram and lemon peel. Place turkey breast in bag, seal and refrigerate for 2 hours.
Prepare grill for indirect-heat cooking. Drain water from applewood chips and add 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 170 degrees F, adding water-soaked applewood chips to coals as necessary.
In small saucepan, over high heat, bring reserved marinade to boil, boil 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.
- per Serving
- 6 servings
- Fat. Total
- % Cal. from Fat