Turkey Breast
Description
Turkey Breast is one of my favorite foods. Here is a look at this year’s Christmas evening dinner!
Grilled Turkey Breast
Rub* (See notes)
Instructions
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Prepare the Turkey for Marinating
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.
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Marinate the Turkey
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 it to marinate overnight.
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Prepare the Grill and Turkey
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 the rub mixture.
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Set Up the Gas Grill
Turn all gas grill burners on high and allow the grill to do a quick ‘burn clean.’ Toss some wood chips next to your marinade mixture. A couple of handfuls should do it. Turn all burners off except one on the end. Turn the end burner to low. The marinade mixture should be ‘steaming’ by this point.
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Begin Smoking the Turkey
Place the turkey on grill opposite from wood chips. If wood chips haven’t begun to smoke, turn the 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.
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Roast the Turkey in the Oven
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.
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Rest and Carve the Turkey
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 the 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.
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Serve with Extra Sauce
Get out another bottle of All Purpose Sauce for dipping!
Note
*The recipe for the rub we use makes a total of 8 ounces. Grab an empty (or nearly empty) spice bottle and mix the following ingredients. Remove the old label and mark it as ‘Dan’s Rub,’ ‘My Rub,’ or simply ‘Rub!’
