- 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
Combine first 10 ingredients in small saucepan; bring to boil. Remove from heat; cool. Combine lime juice mixture and turkey in 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 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.
Serves 16 (serving size: 3 ounces).
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.
STAY INFORMED. SIGN UP!
Up-to-date agriculture news in your inbox!