TEXAS DRY-RUB SLOW-GRILLED TURKEY BREAST 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 400°F for 35 minutes or until done. 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 1/2 teaspoon ground cloves 1 (2-pound) skinned, boned turkey breast half Cooking spray

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 pre-heating, 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°F, turning halfway during cooking time.

Serves 8.

1 Serving - 3 ounces turkey: Calories: 139 (Cal. from fat: 19%), Fat: 2.9g (Saturated: 0.9g), Cholesterol: 57mg, Sodium: 347mg, Carbohydrate: 1.8g, Protein: 24.8g.

[Cooking Light, June 2000]