Burgers

DIRECTIONS

Did you know that different parts of the turkey require different time and heat to cook properly?  White meat (breasts) cook pretty fast while the dark meat (legs and thighs) take longer. Learning to grill in “shifts” according to how the meat cooks is one way to improve your results. You can also “glaze” the turkey breast during the final 10 minutes of cooking to create a succulent and tasty coating.  When cooking turkey or other meat with fat – try to place the meat so the fat does not drip on the vaporiser bar and/or burner unit, this will help to prevent flare ups as the fat will be less likely to vaporize and ignite.

Preparation
Recommended:  Brine the turkey breast overnight in the refrigerator. 
Rinse turkey breast in tepic water and dry with towels
Prepare dry rub you prefer apply to all sides of turkey breast - if you can work it between the skin and the flesh the flavors will penetrate into the meat rather than just make for tasty skin!
Place turkey in large bowl to rest at normal room temperature for at least 30 minutes before grilling.

Method
Preheat grill to HIGH and make sure the grates are CLEAN. 
Apply light coating of cooking spray on bone side (bottom) of turkey breast 
Depending upon how the flame units are spaced in your grill reduce heat on 50% or 60% of your grill to MEDIUM leaving the other half or 40% of grill on HIGH
Place turkey breast bone-side down on the MEDIUM section
Reduce heat on that cooking side to LOW  and allow the turkey breast to receive indirect heat from the HIGH heat section - cooking approximately 35 to 40 minutes to an internal temperature of 165 degrees F.
If you have flare ups on the low heat section of your grill, turn off heat on that section and adjust the other unused section a bit higher to compensate. You may wish to use a drip pan under the turkey breast, depending upon how your grill is set up and how easy it is to clean, etc. The indirect heat will roast the chicken to a beautiful brown.

Sauce and Glaze Options
During the last 10 minutes of cooking, use a pastry brush or mop to lightly coat the tops of the chicken with your favorite sauce - after turning.  Continue to turn about every 2 minutes and lightly coat the top with sauce.  This will form a wonderful glaze on the chicken and at low heat should not burn. 

Smoke Option
I don’t always want (or have the time) to smoke something – so I use a smoke box on my grill when I want a “hint” of that wonderful smoky taste with each bite.  For this recipe I added a combination of cherry and apple wood chips to the smoke box I rigged up for my grill…and it added a wonderful taste to each bite.

Factoid: Most larger cuts of meat will continue to cook for upto 10 minutes after removing from the grill - due to retained internal temperature.  While cooking keep an eye on the thermometer and when it approaches the desired internal temperature – you may wish to remove the meat from the grill, place on a platter or cutting board and tent with aluminum foil where it will continue to cook.