Saturday, November 23, 2013


This turkey cooked 2 ½ hours on the grill and I added extra coals two times.  I served the turkey with roasted white and sweet potatoes and sautéed Swiss chard.

1 (8 to 9 lb) bone-in turkey breast
Apple or hickory wood chunks, soaked in water for at least 4 hours
1 cup apple juice 
1 T grape seed oil or extra-light olive oil
Salt and freshly ground black pepper

Prepare coals on both sides of the grill for indirect heat.
Place aluminum foil on bottom of grill and place a pan on top with the apple juice or water.
Clean the grill with a wire brush.

Remove any excess fat and skin that is hanging from the turkey.
Rub the oil all over the turkey's skin and season to taste with salt and pepper.

Place turkey directly on the grill in the center.

Cook with vents partially open and add any coals as needed.

Check every 30 minutes. 
After 30 minutes of cooking add the wood chunks to each side of the hot coals.

Turkey is done when internal temperature of meat is 170 degrees F.