Ingredients
- 1 boneless and skinless Turkey breast
- 1 teaspoon Brown sugarfor Dry rub:
- 1 teaspoon Salt
- 1 teaspoon Celery salt
- 1 teaspoon Paprika
- 1/2 teaspoon Black pepper
- 1/4 teaspoon Cayenne pepper
- 4 tablespoon ButterFor Honey-maple syrup:
- 3 tablespoons Pure maple syrup
- 1 tablespoon Honey
Directions
by Joshua Bousel @ flickr
When an entire turkey is too much for your, you can use only the breast. Just make sure to remove the bones and the unnecessary skin with a sharp knife.
To cut the turkey breast, place your knife parallel to the backbone and carefully cut down until your knife reaches the rib cage. You can entirely cut it from that side, but it is easier and cleaner to repeat the same procedure from the other side.
Make sure to refrigerate the remaining turkey for future use instead of throwing it away. You can directly ask your butcher for a boneless and skinless turkey breast. This might be a more straightforward option since you already have to make a dry rub and honey-maple syrup. Getting a ready turkey breast will save you time and energy.
Preparation and cooking will take less than 4 hours. If you are planning to have it over dinner, make sure to start a bit early.
Follow this detailed 9-step recipe to have a successful turkey breast at home.
Featured image:
Maple-glazed Smoked Turkey Breast
by Joshua Bousel @ flickr
Steps
1 Done | Prepare your grill for indirect grilling. |
2 Done | Each in a separate bowl, combine the honey-maple ingredients and then dry rub ingredients and mix well. |
3 Done | Coat the entire turkey breast with the wet rub, then generously sprinkle the dry rub over it. |
4 Done | At 250°F, grill the turkey away from the heat for 2 hours and 30 minutes. |
5 Done | Meanwhile, let the butter melt in a saucepan, add the maple syrup and honey. |
6 Done | After 2 hours and 30 minutes, apply about half of that glaze on the turkey breast and grill for 15 more minutes. |
