2 Cups applewood chips, soaked in water for 3 hours
2 Cups balsamic vinegar
1/4 Cup water
1/4 Cup sea salt
3 Tablespoons chili powder
2 Tablespoons black pepper
1/4 Teaspoon dried marjoram
1 Teaspoon lemon peel or zest
1 3 to 3-1/2 pounds BONE-IN TURKEY BREAST

Rosemary Apple Salsa:

3/4 Cup yellow bell pepper, diced
3/4 Cup Granny Smith apple, diced
3/4 Cup Braeburn or Jonathan apple, diced
1/4 Cup dried apricots, diced
3 Tablespoons green onion, minced
3 Tablespoons lemon juice
1-1/2 Tablespoons extra virgin olive oil
3 Teaspoons fresh rosemary, finely chopped
1/2 Teaspoon salt
To Taste Freshly ground pepper

1. Prepare ROSEMARY APPLE SALSA.
2. In a large self-closing food-safe plastic bag combine vinegar, water, salt, chili powder, pepper, marjoram and lemon zest. Place turkey breast in bag, seal and refrigerate for 2 hours.
3. Prepare grill for indirect-heat cooking. Drain water from applewood chips and add chips to hot coals.
4. Remove turkey from marinade and reserve marinade. Place turkey, skin-side-up, on grill rack over drip pan.
5. Cover and grill turkey 1 to 1-1/2 hours or until food thermometer inserted into deepest portion of breast reaches 165 to 170 degrees F, adding water-soaked applewood chips to coals as necessary.
6. In small saucepan, over high heat, bring reserved marinade to boil and boil for 2-3 minutes. Cool and brush over turkey breast during last 40 minutes of grilling time.
7. Let turkey stand for 15 minutes before slicing. Serve sliced turkey breast with Rosemary Apple Salsa.

Rosemary Apple Salsa
1. In a small bowl combine bell pepper, apples, apricot, green onion, lemon juice, oil, rosemary, salt and pepper. Cover and refrigerate 1 hour before serving.

Recipe used with permission by the National Turkey Federation. For more turkey information and recipes visit www. eatturkey.com.

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