Preparation / Directions:
* see the "Barbecue Sauce" recipe collection
Rub turkey breast on both sides with Special Dry Rub; let stand at room temperature 30 minutes or refrigerate up to 8 hours, allowing meat to return to room temperature before cooking. Start fire in grill, placing all coals on one side. Soak hickory chips in cold water to cover at least 30 minutes.
When coals are white-hot, drain chips; scatter over coals. Place grill rack 6 inches above coals; set turkey breast on rack but not directly above coals.
Cook, covered, about 1 hour. Turn breast over; place directly over coals.
Cook about 1 hour longer until juices run clear when meat is pierced with fork and meat thermometer inserted in thickest part of breast registers 170 F. Let turkey stand 10 minutes before slicing.
Meanwhile, heat grill sauce.
Serve turkey sandwiched between rye bread or on onion rolls, with warm sauce spooned over.
Note: Turkey may also be cooked in oven. Before adding Dry Rub to turkey, brush all over with mixture of 1 t Hickory-flavored natural liquid smoke and 1 T water; marinate as directed.
Meanwhile, heat oven to 325F. Place breast on rack in shallow roasting pan; roast 1 hour until cooked through.
REDBOOK July 1992 (Jake Edward's B-B-Q
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