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Nov 20, 2013 12:39 PM

Grilled Turkey Breast

This weekend I tried something different with turkey. Instead of smoking one (well, not a whole bird, a breast) I grilled it direct.

I started with a whole bone-in breast which I cut length-wise into two pieces. I used an electric knife for this (had to cut through bone) but any sharp knife will probably work. This left me with two nice sized pieces of turkey, slightly larger than a chicken leg quarter or half of a butterflied chicken.

I rubbed both pieces with Dizzy Pig Raging River and let them sit on the counter while I got my Big Green Egg started. I got the Egg up to about 350 and put the two pieces on direct, bone side down. I didn't use any wood chips or chunks, just lump charcoal.

I let them cook for abour 45 minutes, flipped them, and let the skin side cook for about 10. Took them off and let them rest for about 10 minutes.

It was pretty easy to separate most of the meat from the bone and cut into slices. Turned out excellent - slightly smoky and very moist. I have other ideas I want to try (different rubs, marinades, maybe even brining then grilling.) I usually smoke a small turkey and bring it to my mother's Thanksgiving dinner. This year I might smoke one breast and grill another.

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  1. I did something similar not too long ago.

    I took the meat off of the carcass in 1 piece including the skin. Flattened it out a little and then seasoned with salt, pepper, sage, paprika, and some mixed Italian herbs. Then a layer of regular ole bread stuffing, then a layer of roasted Italian chiles, then more stuffing. Then folded over and seasoned the outside.

    Smoked on the Weber kettle at about 375 with pecan.

    I've done it a couple times since, it's becoming a family favorite.