Herb-Smoked Turkey Breast


1 (5-6 Lb.) boneless turkey breast
3 tablespoons melted butter
1 tablespoon Spice Hound Seasoning Salt
2 teaspoons Spice Hound Dried Basil
1 teaspoon Spice Hound Dried Oregano
1 teaspoon Spice Hound Dried Thyme
3/4 teaspoon Spice Hound Spanish Paprika
Hickory Chips


Clean turkey breast in cold water and pat dry.
Tuck loose ends under thickest part of breast and secure turkey with heavy string in 2 inch intervals.
Brush turkey with melted butter.
Combine salt, basil, oregano, thyme and paprika in a small dish.
Sprinkle seasonings over turkey.

Prepare charcoal fire in one end or side of grill; let burn for 15 to 20 minutes.
Soak hickory chips in water for at least 15 minutes; place hickory chips on coals.
Place turkey breast on grill opposite the hot coals, or follow your barbeque grill manufacturer's recommendation for grilling with wood chips.
Close grill hood and cook for 2.5 to 3 hours or until meat temperature reaches 170 degrees.
Remove string before serving.
Serves 8-10 people.