Recipe: Apple Smoked Turkey Breast with Rosemary Apple Salsa

APPLE SMOKED TURKEY BREAST
WITH ROSEMARY APPLE SALSA

2 cups applewood chips, soaked in water for 3 hours
FOR THE ROSEMARY APPLE SALSA:
3/4 cup yellow bell pepper, diced
3/4 cup Granny Smith apple, diced
3/4 cup Braeburn or Jonathan apple, diced
1/4 cup dried apricots, diced
3 tablespoons green onion, minced
3 tablespoons lemon juice
1 1/2 tablespoons extra virgin olive oil
3 teaspoons fresh rosemary, finely chopped
1/2 teaspoon salt
to taste freshly ground pepper
FOR THE TURKEY:
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 pound) bone-in turkey breast

TO PREPARE THE ROSEMARY APPLE SALSA:
In a small bowl combine bell pepper, apples, apricot, green onion, lemon juice, oil, rosemary, salt and pepper. Cover and refrigerate 1 hour before serving.

TO PREPARE THE TURKEY:
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.

Servings: 6
Source: The National Turkey Federation
Source: Rosemary Apple Salsa recipe developed by Carolyn Wells, co-founder of Kansas City Barbecue Society.