Gas Grill Roasted Turkey Breasts With Herbed Mayonnaise

By á-174942

Ingredients

• DRY RUB:
• 1 turkey breast thawed if frozen
• Olive oil as needed
• Herbed Mayonnaise (see recipe)
• 5 tablespoons sea salt (or kosher salt)
• 2 tablespoons freshly-ground black pepper
• 3 tablespoons thyme
• 3 tablespoons crumbled rosemary leaves
• 3 tablespoons granulated garlic

Details

Servings 1

Preparation

Step 1

Combine dry rub ingredients; mix well. Rub the thawed turkey breast inside and out with olive oil and coat with the dry rub mixture.

With a two-burner grill: Use only one side and place the turkey over a drip pan. If you want to add wood chips, presoak them for at least an hour, and place them in a small metal container (I use an old 6-inch sauté pan) over the active burner.

Preheat on medium, put the turkey in and check every 10 minutes during the first half hour of cooking to see if the skin is getting burned. If you see some signs of this, lower the heat level or place some heavy-duty foil under the bird and/or over the area that is affected. The bird is finished when a meat thermometer inserted in the deepest part of the breast reads 160 degrees.

Three Burner Grill: Follow the same procedure as the two-burner, but place the bird and the drip pan in the middle.

Serve with Herbed Mayonnaise.

This recipe yields ?? servings.