Apple Smoked Turkey Breast with Rosemary Apple Salsa

Prepare ROSEMARY APPLE SALSA recipe.

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.

Prepare grill for indirect-heat cooking. Drain water from applewood chips and add chips to hot coals.

Remove turkey from marinade and reserve marinade. Place turkey, skin-side-up, on grill rack over drip pan.

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.

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.

Let turkey stand for 15 minutes before slicing. Serve sliced turkey breast with Rosemary Apple Salsa.