Apple Smoked Turkey Breast With Rosemary Apple Salsa
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Recipe used with permission by the National Turkey Federation. For more turkey information and recipes visit www.eatturkey.com
November 11, 2020
Notes
Recipe used with permission by the National Turkey Federation. For more turkey information and recipes visit www.eatturkey.com
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
Instructions
- Prepare ROSEMARY APPLE SALSA
- 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 in to 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