With a small family of 4, smoking a whole turkey can be a little much. So we often cook a turkey breast on the grill instead.
Preheat your grill to 325 - 350f set up for indirect heat. That should be about 40 lit briquettes divided between each side of the grill with a drip pan in the middle.
Using a meat syringe, inject the turkey in several areas with turkey injection (Use Big Oven Recipe #233052) from inside the rib cage (the back side of the breast).
Make a rub with the salt, paprika, pepper, thyme and sage. The thyme and sage should crumble easily.
Rub the breasts over and under the skin.
Place the breast on the grill over the drip pan, skin side facing up.
Grill for 2 to 2 1/2 hours or until the breast reaches an internal temperature of 155 to 160f. Add a half dozen or so briquettes to each side occasionally as needed to maintain the grill temperature at 325 to 350f.
Allow to rest 15 minutes before slicing.
I used Kingsford Briquettes with Hickory (green bag) to get a little smoke flavor.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (304g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 95 (25%)|
|Amt Per Serving||% DV|
|Total Fat 10.5g||14 %|
|Saturated Fat 3g||15 %|
|Monounsaturated Fat 3.5g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 127mg||39 %|
|Sodium 1394.5mg||48 %|
|Potassium 762.9mg||20 %|
|Total Carbohydrate 0.5g||0 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 0.2g|
|Protein 67.1g||96 %|
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Calories per serving: 383
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