Recipe - Hickory Smoked Turkey Breast

2 pound Turkey Breast
1 tablespoon Special Dry Rub
1 cup Hickory Chips
2 cup Basic Kansas Barbecue Sauce
8 Onion rolls

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. 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 whitehot, 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. Meanwhilte, heat barbecue sauce. Serve turkey sandwiched between
rye bread or on onion rolls, with 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 Hickoryflavored naturla liquid smoke and 1 T
water; marinate as directed. Menawhile, heat oven to 325 F. Place breast
on rack in shallow roasting pan; roast 1 hour until cooked through.

Per serving: 316 cals; 26 gr prot; 6 gr fat; 40 gr carbs; 1,018 mg sodium;
51 mg chol.

REDBOOK July 1992 (Jake Edward's BBQ)

Recipe By : Redbook July, 1992

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip