Ingredients

2 cups balsamic vinegar
1/4 cup water
1/4 cup sea salt
3 tablespoons chili powder
2 tablespoons black pepper
1/4 teaspoon marjoram
1/4 teaspoon dried lemon peel
1 turkey breast (about 3 pounds)

Directions

1. In a large self-sealing bag, combine vinegar, water, salt, chili powder, pepper, marjoram and lemon peel. Place turkey breast in bag, seal and refrigerate at least 2 hours or overnight.
2. Prepare grill for indirect heat cooking. Add water-soaked applewood chips to hot coals. Remove turkey from marinade; reserve marinade. Place turkey, skin side up, on grill rack over drip pan. Cover and grill turkey breast 1 to 1 1/2 hours or until meat thermometer inserted into deepest portion of breast reaches 170 to 175 degrees F. Add water-soaked applewood chips to coals as necessary.
3. In a small saucepan over high heat, bring reserved marinade to boil. Cool and brush over turkey breast every 30 minutes of grilling time. Remove turkey breast from grill and let stand 15 minutes before slicing.

To grill over indirect heat, place the coals in a pile on one side of the grill. When hot, place the turkey breast on the other side of the grill, with the rack 5 inches above the heat source.

To grill over indirect heat, place the coals in a pile on one side of the grill. When hot, place the turkey breast on the other side of the grill, with the rack 5 inches above the heat source.

Apple Smoked Turkey Breast
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