Apple Smoked Turkey Breast with Rosemary Apple Salsa

• 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

Preparation

1 Prepare ROSEMARY APPLE SALSA recipe.
2 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.
3 Prepare grill for indirect-heat cooking. Drain water from applewood chips and add chips 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 165 to 170 degrees F, adding water-soaked applewood chips to coals as necessary.
6 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.
7 Let turkey stand for 15 minutes before slicing. Serve sliced turkey breast with Rosemary Apple Salsa.

Source:

National Turkey Federation