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Turkey Breast

Turkey Breast is one of my favorite foods. Here is a look at this year’s Christmas evening dinner!


Grilled Turkey Breast:
 37 lbs thawed, bone-in, skin-on turkey breast
 13 Country Bob's All Purpose Sauce (1 bottle)
 36 Country Bob's Marinade (2 bottles)
 36 apple juice
 4 tbsp rub (see below)
 This is my recipe for the rub I use. It will make 8 ounces. Take an empty (or almost empty) spice bottle and mix the following ingredients. Tear off the label and mark it ‘Dan’s Rub,’ ‘My Rub’ or just ‘Rub!’
 4 tbsp brown sugar
 3 tbsp paprika
 2 tbsp garlic powder
 1 tbsp sea salt
 1 tbsp Country Bob's Seasoning Salt
 1 tbsp black pepper
 1 tbsp onion powder
 1 tbsp dried oregano
 1 tbsp dried thyme
 0.50 tbsp cayenne pepper
 0.50 tbsp hickory smoke powder

My family wanted me to smoke another turkey. It was only 10 degrees outside so I did a quick smoke on the gas infrared grill and then let it finish in the oven. It turned out fantastic! I knew it wouldn’t be quite enough food so I also did a couple of pork tenderloins in a slow roaster. Check out how they were done here.


Remove turkey from packaging.
Some will contain a package of gravy mix or gizzards. Remove these.
Rinse with cold water and pat dry with paper towels.


Loosen the skin and sprinkle with rub mixture into the meat under the skin.
Sprinkle the breast all over with the rub.
Place turkey into a very large bowl.
An old styrofoam cooler works great for this as well.
Pour in Country Bob’s Marinade, All Purpose Sauce and apple juice.
Allow to marinate overnight.


Remove turkey breast from marinade. Do not discard all the marinade!
Fill a grill safe container with marinade mixture.
Place on grill over the burner that will remain on.
Pat turkey dry with paper towels. Repeat the process of applying rub mixture.
You're now ready for the gas grill.


Turn all gas grill burners on high and allow grill to do a quick ‘burn clean’.
Toss some wood chips next to your marinade mixture.
A couple of hand-fulls should do it.
Turn all burners off except one on the end. Turn end burner to low.
The marinade mixture should be ‘steaming’ by this point.


Place turkey on grill opposite from wood chips.
If wood chips haven’t begun to smoke, turn end burner up to medium until you start getting some smoke, then return to low.
Your goal is to get some good smoking action for an hour or two. At that point you can preheat your oven to 325°F.


Transfer your turkey breast to a roasting pan and into the oven.
Roast turkey for about 2-3 hours or until it comes to temperature.
The turkey is done when it reaches 165°F in the thickest part of the breast.
Start checking after 2 hours of roasting and continue checking every 10 to 15 minutes.


If the skin over the breast meat begins to brown too darkly toward the end of cooking, cover it with aluminum foil to prevent scorching.


Remove turkey from the oven. Rest the turkey for 15 to 20 minutes; this gives the juices time to redistribute and the turkey time to firm up.


Carve turkey beginning at the breast bone. Continue carving, keeping knife close to the ribs, until whole breast is carved from the bone; some meat will still be left on the bone. Once no longer attached to the bone, slice the breast crosswise into slices.


Get out another bottle of All Purpose Sauce for dipping!