This mouth-watering turkey takes you back to the days of the American Revolution when roasting over a fire was commonplace. Buying a whole turkey is very inexpensive, and the legs, thighs and wings can be saved for another meal (grilled turkey drumsticks with Chicago Steak are wonderful).

Be sure the turkey is thawed properly and remove the stuff from the inside. If using a whole turkey, remove the legs, wings and back. Remove the wishbone if desired to make carving easier. Place the turkey breast in a roasting pan and liberally coat with Bicentennial Rub. Part of the job of the seasoning is to help keep the juices in so lay it on nice and thick. In a kettle style grill, light about 70 coals, heat for about 20 minutes until they are hot and gray. Split the coals in half and spread to each side. Place a disposable aluminum pan or piece of tin foil in the middle to catch the drippings. Place the turkey on the center of the grate. Cover, leaving the bottom vents fully open and the upper vents closed just a bit. Cooking time is about 10-13 minutes per pound. Add 6-8 coals to each side every hour if you have an exceptionally large turkey or are cooking it with the legs on. This is a good recipe to use a meat thermometer, the turkey should read at least 160 degrees when the thermometer is inserted at the thickest point. After removal, allow the turkey to rest for 10-20 minutes before carving.

Serves: a good-sized breast like the one in the photo will serve 6 for dinner with enough leftovers for turkey blt wraps.
Prep. time: 20 minutes to get the coals ready
Cooking time: 1-2 hours, depending on the size of the bird.