1 ½ lbs. (700 g) turkey breast, bone-in, skin-on
3-4 cups (750 mL – 1 L) hickory, maple or cedar barbeque chips
1 ½ cups (375 mL) apple juice
¼ cup (60 mL) cider vinegar
3 Tbsp (45 mL) Dijon mustard
3 cloves garlic, peeled and minced
1 lime, juiced
½ lemon, juiced
½ cup (125 mL) brown sugar
1 ½ tsp (7 mL) salt
6 Tbsp (90 mL) olive oil
1 tsp (5 mL) freshly ground pepper
Combine all marinade ingredients in reseal able bag. Add turkey breast and marinate overnight or for no less than one hour.
Pre-soak hickory chips in apple juice for 30 minutes. Preheat barbecue grill to 400ºF (205ºC). Place chips in a foil pan and top with foil. Poke several holes in the foil to encourage smoke to escape. Grill turkey breast skin-side down for 10 minutes. Add foil pan under the grill, flip the turkey breast bone-side down and close the lid of the barbecue. Reduce heat to 350ºF (175ºC) and cook for another 20 minutes or until a digital meat thermometer inserted deep into the meat away from bone, registers 165ºF (74ºC). Remove hickory chips packet from barbecue and discard.
Prep time: 10 minutes
Cooking time: 35-45 minutes
Nutritional Information (per serving): Calories: 601; Protein: 102 g; Fat 19 g; Carbohydrates 5g.