| 1 | Rub turkey breast on both sides with special dry rub; let stand at roomtemperature 30 minutes or refrigerate up to 8 hours, allowing meat to return to room temperature before cooking. |
| 2 | Start fire in grill, placing all coals on one side. |
| 3 | Soak hickory chips in cold water to cover at least 30 minutes. |
| 4 | When coals are white-hot, drain chips; scatter over coals. |
| 5 | Place grill rack 6 inches above coals; set turkey breast on rack but not directly above coals. |
| 6 | Cook, covered, about 1 hour. |
| 7 | Turn breast over; place directly over coals. |
| 8 | 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. |
| 9 | Let turkey stand 10 minutes before slicing. |
| 10 | Meanwhilte, heat barbecue sauce. |
| 11 | Serve turkey sandwiched between rye bread or on onion rolls, with with warm sauce spooned over. |
| 12 | Note: turkey may also be cooked in oven. |
| 13 | Before adding dry rub to turkey, brush all over with mixture of 1 t hickory-flavored naturla liquid smoke and 1 t water; marinate as directed. |
| 14 | Menawhile, heat oven to 325°F. |
| 15 | Place breast on rack in shallow roasting pan; roast 1 hour until cooked through. |
| 16 | Per serving: 316 cals; 26 gr prot; 6 gr fat; 40 gr carbs; 1,018 mg sodium; 51 mg chol. |
| 17 | Redbook july 1992 (jake edward"s b-b-q) recipe by : redbook - july, 1992 |
