Ingredients:
2 1/2 lb boneless turkey breast*

dry rub:
1 tablespoon sea or kosher salt
1 tablespoon parsley
1 teaspoon dry mustard
1 teaspoon thyme
1 teaspoon yellow mustard seed
1 teaspoon dehydrated minced onion
1 teaspoon tarragon
1/2 teaspoon freshly ground black pepper
1/2 teaspoon smoked paprika
1/2 teaspoon chervil
1/8 teaspoon cloves

Directions:
Stir together the spice rub ingredients. Rub the turkey on all sides with it. Prep your grill. Place a foil tray filled with water in the grill. Arrange the coals around the tray. Place the turkey over the pan and cook slow and low for about 40 minutes or until fully cooked. Allow to sit for a minute before slicing.

*The one I have was labeled “turkey for London broil” but I’d think any boneless turkey breast would work.

My thoughts:

We eat a fair amount of turkey. I think it is a bit more flavorful then chicken and if done correctly, juicier. It used to be difficult to find turkey outside of November-December but lately I’ve been noticing it year round and in all sorts of different cuts. I really liked this one because it wasn’t so gigantic we’d be eating the leftovers for days but it was substantial enough to grill. The spices really sealed in the juices and gave it a great flavor. Adding some wood chips to the coals for extra smokiness is an easy variation as well.