This recipe sounds good but I have not tried it yet.
CHILI-SPICED SMOKED TURKEY BREAST
Source: Cooking Light, DECEMBER 1998
Yield: 16 servings (serving size: 3 ounces)
You don't need a smoker; any covered grill will give the same effect. Simply place the turkey breast on the cool side of the grill and use soaked wood chips.
1/4 cup fresh lime juice
2 tablespoons olive oil
2 teaspoons unsweetened cocoa
2 teaspoons paprika
2 teaspoons brown sugar
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon chili powder
1 teaspoon dried thyme
2 garlic cloves, minced
------
1 (6-pound) whole turkey breast
2 cups mesquite chips
Cooking spray
Combine the first 10 ingredients in a small saucepan; bring to a boil. Remove from heat; cool.
Combine lime juice mixture and turkey in a large zip-top plastic bag. Seal and marinate in refrigerator 2 hours.
Soak wood chips in water at least 30 minutes. Drain well.
Preheat gas grill to medium-hot (350 to 400F) using both burners. Turn left burner off. Place wood chips in a disposable foil pan or a foil packet pierced with holes on grill over right burner.
Remove turkey from marinade; discard marinade. Place turkey, skin side up, on grill rack coated with cooking spray over left burner.
Cover and cook 1 1/2 hours. Turn turkey over; cook 15 minutes or until meat thermometer registers 170F. Remove turkey from grill.
Cover loosely with foil, and let stand at least 10 minutes before carving. Discard skin.
CHILI-SPICED SMOKED TURKEY BREAST
Source: Cooking Light, DECEMBER 1998
Yield: 16 servings (serving size: 3 ounces)
You don't need a smoker; any covered grill will give the same effect. Simply place the turkey breast on the cool side of the grill and use soaked wood chips.
1/4 cup fresh lime juice
2 tablespoons olive oil
2 teaspoons unsweetened cocoa
2 teaspoons paprika
2 teaspoons brown sugar
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon chili powder
1 teaspoon dried thyme
2 garlic cloves, minced
------
1 (6-pound) whole turkey breast
2 cups mesquite chips
Cooking spray
Combine the first 10 ingredients in a small saucepan; bring to a boil. Remove from heat; cool.
Combine lime juice mixture and turkey in a large zip-top plastic bag. Seal and marinate in refrigerator 2 hours.
Soak wood chips in water at least 30 minutes. Drain well.
Preheat gas grill to medium-hot (350 to 400F) using both burners. Turn left burner off. Place wood chips in a disposable foil pan or a foil packet pierced with holes on grill over right burner.
Remove turkey from marinade; discard marinade. Place turkey, skin side up, on grill rack coated with cooking spray over left burner.
Cover and cook 1 1/2 hours. Turn turkey over; cook 15 minutes or until meat thermometer registers 170F. Remove turkey from grill.
Cover loosely with foil, and let stand at least 10 minutes before carving. Discard skin.
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