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Turkey: 3 pt. Texas Dry-Rub Slow-Grilled Turkey Breast

Source of Recipe

Cooking Light Jun, 2000


List of Ingredients

1 cup hickory wood chips
1 tablespoon Hungarian sweet paprika or paprika
1 tablespoon brown sugar
1 teaspoon salt
3/4 teaspoon garlic powder
3/4 teaspoon onion powder
3/4 teaspoon black pepper
1/2 teaspoon ground red pepper
1/4 teaspoon ground cloves
1 skinned boned turkey breast half (2 lbs)
cooking spray


Recipe

1. Soak the wood chips in water 1 hour. Drain well.

2. Combine paprika and next 7 ingredients (paprika through cloves); rub turkey with spice mixture.

3. To prepare turkey for indirect grilling, preheat grill to medium-hot using both burners. After preheating, turn the left burner off (leave the right burner on). Place wood chips on hot coals. Place a disposable aluminum foil pan on briquettes on left side. Pour 2 cups water in pan. Coat grill rack with cooking spray; place on grill. Place turkey on grill rack covering left burner. cover and grill for 1 hour and 50 minutes or until a meat thermometer registers 180¼F, turning halfway during cooking time.

Serves 8.

Per serving (3 oz turkey): cals 139 (19% from fat); fat 2.9g (sat 0.9g, mono 0.5g, poly 0.9g); protein 24.8g; carb 1.8g; fiber 0.3g; chol 57mg; iron 1.4mg; sodium 347mg; calc 21mg



Notes: Any kind of wood chips will work here. Serve this moist turkey breast with sweet potato wedges: Cut potatoes into 6 wedges; toss with oil, salt, and pepper, and bake at 400º for 35 minutes or until done.