Gas Grill Roasted Turkey Breasts With Herbed Mayonnaise

Recipe Ingredients

1		Turkey breast - thawed if frozen
		Olive oil - as needed
		Herbed Mayonnaise - (see recipe)
		Dry Rub
5 tablespoons	75ml	Sea salt
		= (or kosher salt)
2 tablespoons	30ml	Freshly-ground black pepper
3 tablespoons	45ml	Thyme
3 tablespoons	45ml	Crumbled rosemary leaves
3 tablespoons	45ml	Granulated garlic

Recipe Instructions

Combine dry rub ingredients; mix well. Rub the thawed turkey breast inside and out with olive oil and coat with the dry rub mixture.

With a two-burner grill: Use only one side and place the turkey over a drip pan. If you want to add wood chips, presoak them for at least an hour, and place them in a small metal container (I use an old 6-inch saute pan) over the active burner.

Preheat on medium, put the turkey in and check every 10 minutes during the first half hour of cooking to see if the skin is getting burned. If you see some signs of this, lower the heat level or place some heavy-duty foil under the bird and/or over the area that is affected. The bird is finished when a meat thermometer inserted in the deepest part of the breast reads 160 degrees.

Three Burner Grill: Follow the same procedure as the two-burner, but place the bird and the drip pan in the middle.

Serve with Herbed Mayonnaise.

This recipe yields ?? servings.

Source:
Barbecue Headquarters at http://www.bbqhq.com

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