Rating: 5 stars
1 Ratings
  • 5 star values: 1
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This grilled turkey breast recipe uses indirect heat, wood chips, and a homemade dry rub to bring out a delicious smoky flavor. For more recipes like this, see our complete collection of grilling recipes.

Recipe by Cooking Light June 2000

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Yield:
8 servings (serving size: 3 ounces turkey)
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Ingredients

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Directions

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  • Soak the wood chips in water 1 hour. Drain well.

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  • Combine paprika and next 7 ingredients (paprika through cloves); rub turkey with spice mixture.

  • To prepare turkey for indirect grilling, preheat grill to medium-hot using both burners. After preheating, turn the left burner off (leave the right burner on). Place wood chips on hot coals. Place a disposable aluminum foil pan on briquettes on left side. Pour 2 cups water in pan. Coat grill rack with cooking spray; place on grill. Place turkey on grill rack covering left burner. Cover and grill for 1 hour and 50 minutes or until a meat thermometer registers 180°, turning halfway during cooking time.

Chef's Notes

Any kind of wood chips will work here. Serve this moist turkey breast with sweet potato wedges: Cut potatoes into 6 wedges; toss with oil, salt, and pepper, and bake at 400º for 35 minutes or until done.

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Nutrition Facts

139 calories; calories from fat 19%; fat 2.9g; saturated fat 0.9g; mono fat 0.5g; poly fat 0.9g; protein 24.8g; carbohydrates 1.8g; fiber 0.3g; cholesterol 57mg; iron 1.4mg; sodium 347mg; calcium 21mg.
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