When a whole turkey is a little too much meat for your gathering, a turkey breast is a great option. The bad news is that most turkey breasts sold in grocery stores are seasoned, precooked, and in some cases processed. If raw turkey breasts are not a staple in your grocery-store meat case, ask your butcher for boneless turkey breast lobes. The other way to obtain raw boneless breasts is to cut your own, which is a simple process. Beginning with a whole turkey, place your knife parallel to the backbone. Cut straight down about three inches following the backbone until your knife reaches the rib cage. Follow the rib cage with the knife, cutting away from the backbone. This will separate the breast lobe from the whole turkey. Repeat the process on the other side of the turkey to yield a second boneless turkey breast. Freeze the remaining turkey for future use.

　　

Ingredients

serves 6 to 8

　　

Wet Rub

2 teaspoons brown mustard

　　2 teaspoons extra-virgin olive oil

　　

Dry Rub

1 tablespoon dark brown sugar

　　1 teaspoon garlic salt

　　1 teaspoon celery salt

　　1 teaspoon paprika

　　1/2 teaspoon black pepper

　　1/4 teaspoon cayenne pepper

　　1 boneless skinless Turkey Breast about 4 pounds

　　

Honey-Maple Glaze

4 tablespoons (1/2 stick) butter

　　3 tablespoons pure maple syrup

　　1 tablespoon honey

　　

Step 1

Build a charcoal and/or wood fire on one side of the grill, leaving the other side void. This will create an area for indirect heat.

　　

Step 2

In separate small bowls, combine the wet rub and dry rub ingredients and mix well. Apply the wet rub to the entire turkey breast, coating it thoroughly, then sprinkle the dry rub over the turkey as well.

　　

Step 3

When the cooker reaches 250°F, place the turkey breast on the grill away from the heat and cook for 2 1/2 hours. While it cooks, melt the butter in a small saucepan and stir in the maple syrup and honey. After 2 1/2 hours, coat the turkey breast with half of the glaze; cook for an additional 15 minutes, and then coat the turkey with the remaining glaze. Cook for 15 minutes more, or until the internal temperature of the thickest part of the breast reaches 165°F.

　　

Step 4

Remove the turkey from the grill and let it rest under tented foil for 15 to 20 minutes before carving. Slice into medallions by cutting across the turkey breast.

　　

Cooking Method

Step 5

Indirect heat

　　

Suggested Wood

Step 6

Hickory, Oak, Maple

　　Big Bob Gibson's BBQ Book by Chris Lilly. Copyright © 2009 by Chris Lilly. Published by Crown Publishing Group. All Rights Reserved.Vice president, executive chef, and partner of Big Bob Gibson Bar-B-Q, Chris Lilly oversees the two company-owned restaurants as well as their new chain of franchises.