Instructions: 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 saute 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.

Comments: A meat thermometer is a great inexpensive investment that will give you safe and consistent results every time.

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