Chili-Spiced Smoked Turkey Breast

Chili-Spiced Smoked Turkey Breast Recipe
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.

Yield:

16 servings (serving size: 3 ounces)

Recipe from

Cooking Light

Nutritional Information

Calories 126
Caloriesfromfat 11 %
Fat 1.6 g
Satfat 0.3 g
Monofat 0.7 g
Polyfat 0.3 g
Protein 25.6 g
Carbohydrate 0.6 g
Fiber 0.1 g
Cholesterol 71 mg
Iron 1.4 mg
Sodium 119 mg
Calcium 13 mg

Ingredients

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

Preparation

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 400°) 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 170°. Remove turkey from grill. Cover loosely with foil, and let stand at least 10 minutes before carving. Discard skin.

December 1998
My Notes

Only you will be able to view, print, and edit this note.

Add Note