Recipe courtesy of Ray Isacsson
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Chimichurri sauce:



Combine all of the marinade ingredients and pour over turkey breasts in a non-reactive covered dish. Marinate for 4 hours or overnight.

Soak mesquite wood chips in water for 1 hour. Place over coals in metal/aluminum container and allow to smoke. Place turkey on grill and cook until internal temperature reaches 165 degrees. Allow to rest 5 to 10 minutes. Cut on the bias and serve with chimichurri sauce on top.

The most succulent and tasty barbecued meat you ever ate. I came up with this recipe when challenged by friends as an alternative to the usual steak barbecue. It is lowfat, delicious, and easy to prepare. 

Chimichurri sauce:

Chop the first three ingredients in a food processor. Add olive oil, vinegar, salt and pepper, and mix thoroughly.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

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