Mesquite-Smoked Turkey Breast

Yield:

12 servings.

Recipe from

Nutritional Information

Calories 178
Caloriesfromfat 20 %
Fat 3.9 g
Satfat 1.2 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 32.6 g
Carbohydrate 1.2 g
Fiber 0.0 g
Cholesterol 75 mg
Iron 0.0 mg
Sodium 107 mg
Calcium 0.0 mg

Ingredients

Mesquite chips
1 (6-pound) turkey breast, skinned
Vegetable cooking spray

Preparation

Soak mesquite chips in water at least 30 minutes; drain.

Rinse turkey breast thoroughly under cold water, and pat dry with paper towels. Rub Mexican Seasoning Blend inside and outside turkey breast.

Preheat gas grill to medium-hot (350° to 400°) using both burners. After preheating, turn left burner off. Place mesquite chips in a disposable aluminum foil pan or an aluminum foil packet poked with holes on grill over right burner. Coat grill rack with cooking spray; place on grill over medium-hot coals.

Insert meat thermometer into thickest part of turkey, making sure it does not touch bone. Place turkey on rack over left burner. Cook, covered, 3 hours or until meat thermometer registers 170°. Let stand 20 minutes before carving.

Note:

Oxmoor House Cooking Light Collection

January 1995