Have your poultry man bone a whole turkey breast (usually 4-6 pounds).
Have him save the bones if you love chewing on the charcoaled carcass
the way Marcie
Soften a stick of sweet butter and mix it with herbs (tarragon or rosemary
are good) crushed garlic, and any other seasoning that appeals to you,
including pepper, of course. Melt the remaining mixture and use it as
a baste. Start charcoal on grill and get it white-hot. Lay breast on the
grill and cover with hood, leaving open the various vents.
We use chips
from Manzanita wood which burn very hot. Their smoke is fragrant,
imparting a distinctive and delicious flavor to the food.
The exact timing is difficult to pin down. A breast weighing 4-5 pounds
after boning will take about 20 minutes a side, using the Manzaquettes.
I keep asking Kirk how to estimate this. He says, "You can't. When
you think it's done, take it off the grill and gently poke it with a knife
to discern doneness."
Not too scientific, but that's how it is.