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Rinse the turkey breast and pat dry. Brush with oil on both sides, about 1 tsp. per pound. Sprinkle
BBQ 3000 on both sides, skin-side last, so it is facing up, about 1 tsp. per pound. Cover and
refrigerate overnight or at least 1 hour before grilling.
Allow 15 minutes per pound for time on the grill. Set up your grill for indirect heat. If using a
charcoal grill, place a foil pan in the center to catch drips with hot coals to the sides. For a
gas grill, heat up with both burners on for 15 minutes, and then shut off one side. Using a long
handled BBQ fork, oil the heated grate with the half onion dipped in oil (only oil the area over
center of foil pan, as oil may flare up over hot coals). This will keep the skin from sticking to
the grill grate.
Mix together the vinegar and oil for the basting sauce and set aside. Place the turkey breast,
skin-side down, over the foil pan for a charcoal grill, or the side that was shut off on a gas
grill; cover, and let cook for 15 minutes. The skin will crisp and get nice grill marks. Turn,
using dampened clean cloths, skin-side up. We've found this the easiest method to turn the large
pieces over-tongs are awkward with heavier items plus they can rip the skin. Cover and cook for
about 45 minutes. Lightly baste with the basting sauce every 15 minutes. Remove from the grill
when a meat thermometer reads 160°. Grilling time should run about 1 hour and 15 minutes to
reach 160°.
Take the grilled turkey breast off the grill and place in a warming pan. Tent with foil and let
stand at least 20 minutes-this locks in the juices before carving and gives the turkey time to
reach 170°.
Prep. time: 20 minutes
Grilling time: 60 minutes
Resting time: 20 minutes
Serves: 8
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