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Pecos Turkey Breast with
Salsa Vera Cruz
 Makes
6 to 8 servings
Ingredients:
- 1 - (3-pound) Boneless Breast of Young
Turkey, thawed
- 2 - Tablespoon vegetable oil
- 1 - teaspoon garlic salt
- 1 - teaspoon chili powder
- Salsa Vera Cruz
Directions:
Lightly spray unheated grill rack with
nonstick cooking spray. Prepare grill for medium indirect heat cooking.
- Remove wrapper from turkey; do not
remove string netting. Brush surface of turkey lightly with vegetable
oil.
- Combine garlic salt and chili powder,
sprinkle over turkey. Place the turkey on rack over drip pan. Cover
grill.
- Cook 1 to 1-1/4 hours or until turkey
gets to 170°F. 15 minutes before removing the turkey take 2
Tablespoon of the salsa and spread over the turkey.
- Serve the remaining salsa with grilled
turkey.
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All text is available under the terms of the GNU Free Documentation
License.