Ingredients

2 cups hickory wood chips, soaked in water for at least 30 minutes
1 whole turkey breast (about 5 pounds)

Directions

1. Prepare covered grill for indirect heat; when coals are ready, scatter soaked hickory chips over hot coals. On grill rack, sprayed with cooking spray, place breast and grill for 1 1/2 hours or until meat thermometer, inserted in thickest portion away from bone, registers 170 to 175 degrees F.
2. Remove turkey from grill, cool slightly and remove skin before serving.

To grill over indirect heat, light the coals or gas on only one side of the grill. Place the turkey breast on the grill, about 5 inches above the heat, on the opposite side of the grill. Cover and grill as directed.

To grill over indirect heat, light the coals or gas on only one side of the grill. Place the turkey breast on the grill, about 5 inches above the heat, on the opposite side of the grill. Cover and grill as directed.

Hickory Grilled Turkey Breast
Categories :
Tags :