I confess that I’m not much of a turkey fan, except in sandwiches. For that reason, I don’t cook a whole bird for Thanksgiving but rather get just the breast – either bone in or boneless. I also grill it, so that the oven is free for all the treats and trimmings that go with the meal.
My recipe is very simple:
3 lb turkey breast
3 tablespoons butter, melted
About an hour before you’re ready to start cooking, pull the turkey from the refrigerator. Soak a few wood chips before building your fire.
Rub the melted butter all over the turkey. Sprinkle with salt and pepper.
Set the coals for indirect cooking. I usually do a set up on two sides of the grill. Place a drip pan below where you are going to set the bird. Put on the upper grill and clean it with a wire brush before oiling the grate. Set your turkey down and let cook for 1 hour.
Go in and remove the drip pan if you’re making gravy. Take the turkey’s temperature – done is when the internal temperature reaches 165 degrees F. Baste with butter. Continue to cook until it reaches that safe temperature, checking every 15 minutes and basting with butter. Bone in will take longer to cook than boneless.
Remove from grill when done. Let rest for 15-20 minutes before slicing and serving.