Chili-Spiced Smoked Turkey Breast

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

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.

Note:

December 1998