Apple-Smoked Groosling

• 1/2 cup balsamic vinegar
• 2 tablespoons water
• 1 tablespoon paprika
• 1 tablespoon kosher salt
• 1 tablespoon
• 1/4 teaspoon marjoram
• 2 (1 1/2 - 2 pound) wild turkey breast halves

1. Combine the vinegar, water, paprika, salt, lemon pepper, and marjoram in a glass jar and shake to blend.
2. Place the turkey breasts in a large Ziploc bag.
3. Pour the marinade over the turkey and carefully seal the bag, removing most of the air.
4. Refrigerate for about 12 hours.
5. Build an indirect fire in a kettle grill or water smoker and add 3 or 4 water-soaked applewood chunks to the fire.
6. Remove the turkey breasts from the marinade and place on the indirect-heat side of the grill or smoker (discard remaining marinade).
7. Slow smoke at 225F for about 1 1/22 hours or until a thermometer inserted into the thickest portion of the breast meat registers 165F170F for well done.
8. The turkey will retain a slightly pink color from the slow smoking and the wood.
9. Slice and serve.

balsamic vinegar, water, paprika, kosher salt, marjoram, wild turkey

Taken from www.foodrepublic.com/recipes/apple-smoked-groosling-recipe/ (may not work)