Mesquite-Smoked Turkey Breast

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 178
  • Calories from fat: 20%
  • Fat: 3.9g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 32.6g
  • Carbohydrate: 1.2g
  • Fiber: 0.0g
  • Cholesterol: 75mg
  • Iron: 0.0mg
  • Sodium: 107mg
  • Calcium: 0.0mg



  1. Soak mesquite chips in water at least 30 minutes; drain.
  2. Rinse turkey breast thoroughly under cold water, and pat dry with paper towels. Rub Mexican Seasoning Blend inside and outside turkey breast.
  3. 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.
  4. 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.
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