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Chili-Spiced Smoked Turkey Breast

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.

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

Nutrition 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

How to Make It

  1. 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.

  2. 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.