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Hickory Grilled Turkey Breast

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


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.

Remove turkey from grill, cool slightly and remove skin before serving.

Notes*

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.