Well hello there! It sure has been awhile! I have been cooking over the last few months (a little) but I just haven’t had the time to sit down and write a blog post. But, I knew I had to write a post when I tasted the bone-in turkey breast I made on the Weber grill today.
First, I started the coals with a chimney. For the wood, I used some hickory chips I had as well as clippings from my cherry tree in the backyard that was getting a little out of control (resourceful!) I soaked all the wood in water for a few hours before placing it on the grill.
As the coals are heating up, place a foil drip pan in the middle of the grill (there will be lots of drippings!). Place the prepared coals around the pan and then place the soaked wood directly on top of the coals. Then place the meat on the grill. I didn’t do much to prep the turkey. Just a brushing of extra virgin olive oil, salt and pepper.
I closed the lid and left the grill vent all the way open. This is a really easy cooking method because I just checked on the meat every 15 minutes and added a few more wood chips if it seemed like there wasn’t a lot of smoke. It took about 50 minutes on the grill for a 3 lb. turkey breast. Use a meat thermometer to make sure the internal temperature is about 165-170 degrees. The combo of hickory and cherry wood resulted in a great sweet, smoky flavor.
I let the meat “rest” for about 15 minutes before eating it. SO good!