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Mesquite Breast of Turkey

Ready In: 790 Minutes

Prep Time: 10 Minutes

Cook Time: 60 Minutes

Serves 4

The day before serving, whisk the lime juice, tequila, broth, garlic, Tabasco, cumin, and pepper in a large bowl. Place the breast and the marinade in a self-sealing plastic bag and refrigerate overnight, turning occasionally.
When ready to cook, prepare a kettle-type grill for cooking.
Remove the turkey from the bag and reserve the marinade. Place a drip pan with 2 cups of water in the center of the coals. Place the breast on a meat rack, skin side up.
Just before cooking, sprinkle the wet wood chips evenly over the coals. Replace the grill rack on the grill, and place the turkey on the rack. Place the cover on the grill with the vents open, and roast the breast for 1 hour. At this point, begin to baste the breast with the reserved marinade every 10 minutes until the turkey is done, for a total cooking time of 20 to 25 minutes per pound. Remove the meat from the grill and let it rest for 10 minutes before slicing. Serve warm or cold, with or without Chipotle Sauce (at right).