This grilled turkey breast recipe uses indirect heat, wood chips, and a homemade dry rub to bring out a delicious smoky flavor. For more recipes like this, see our complete collection of grilling recipes.
1 cup hickory wood chips
1 tablespoon Hungarian sweet paprika or paprika
1 tablespoon brown sugar
1 teaspoon salt
3/4 teaspoon garlic powder
3/4 teaspoon onion powder
3/4 teaspoon black pepper
1/2 teaspoon ground red pepper
1/4 teaspoon ground cloves
1 (2-pound) skinned, boned turkey breast half
How to Make It
Soak the wood chips in water 1 hour. Drain well.
Combine paprika and next 7 ingredients (paprika through cloves); rub turkey with spice mixture.
To prepare turkey for indirect grilling, preheat grill to medium-hot using both burners. After preheating, turn the left burner off (leave the right burner on). Place wood chips on hot coals. Place a disposable aluminum foil pan on briquettes on left side. Pour 2 cups water in pan. Coat grill rack with cooking spray; place on grill. Place turkey on grill rack covering left burner. Cover and grill for 1 hour and 50 minutes or until a meat thermometer registers 180°, turning halfway during cooking time.
Any kind of wood chips will work here. Serve this moist turkey breast with sweet potato wedges: Cut potatoes into 6 wedges; toss with oil, salt, and pepper, and bake at 400º for 35 minutes or until done.
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