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.
Recipe information
Yield
serves 6 to 8
Ingredients
Wet Rub
Dry Rub
Honey-Maple Glaze
Preparation
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
