There are a couple of secrets to producing a juicy charcoal barbecue turkey. The first is to use a great bird. We use locally produced Plainville Farms fresh turkey, which is raised without the routine use of antibiotics (see Resources, page 175). The other secret is to get the spice rub up under the skin and then cook the bird over indirect heat.

　　

Ingredients

feeds 6 to 8

　　1 turkey breast (3 1/2 to 5 pounds)

　　1/4 cup olive oil

　　2 tablespoons Creole Seasoning (page 167)

　　1 cup Mutha Sauce (page 165)

　　

Step 1

Flip the breast, skin side down, onto a cutting board. Take a chef’s knife and carefully cut just through the breastbone, not the meat. Flip the breast again and flatten it out, using the heel of your hand. Mix up the olive oil and Creole Seasoning and smear the breast with it on all sides and even up under the skin. If you can, do this in the morning for evening grilling.

　　

Step 2

Fire up the grill, putting all the charcoal to one side. Put the breast, skin side down, directly over the hot coals for 5 minutes to caramelize the skin. Flip the breast over again, rib side down, this time moving it away from the coals to cook it over indirect heat. Cover the grill and cook for about 1 hour and 15 minutes.

　　

Step 3

Test the internal temperature of the meat by inserting an instant-read thermometer into the thickest part of the breast. When it reads 155°, slather the skin side of the breast with the Mutha Sauce. Close the lid and keep cooking to glaze the breast til the thermometer reads 165°, 15 to 20 minutes more.

　　

Step 4

Pull the breast off the grill and let it rest for 10 minutes before carving. Serve the slices hot with some more Mutha Sauce. The leftovers make great sandwiches.

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