Apple Smoked Turkey Breast with Rosemary Apple Salsa

Ingredients

• 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

Directions

1. Prepare Rosemary Apple Salsa recipe.

2. 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.

3. Prepare grill for indirect-heat cooking. Drain water from applewood chips and add to hot coals.

4. Remove turkey from marinade and reserve marinade. Place turkey, skin-side-up, on grill rack over drip pan.

5. 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.

6. 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.

7. Let turkey stand for 15 minutes before slicing. Serve sliced turkey breast with Rosemary Apple Salsa.