Recipe by Oxmoor House January 1995

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Recipe Summary test

Yield:
12 servings.
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Source

Oxmoor House Cooking Light Collection

Nutrition Facts

178 calories; calories from fat 20%; fat 3.9g; saturated fat 1.2g; protein 32.6g; carbohydrates 1.2g; cholesterol 75mg; sodium 107mg.
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