1/2 tsp dried basil leaves
1/2 tsp dried rosemary leaves, crumbled
1/2 tsp salt
1/4 tsp coarse ground pepper
5- to 6-lb bone-in whole turkey breast, thawed if frozen
1/4 cup honey-mustard dressing
If using charcoal grill, place drip pan with 1/2" water directly under
grilling area, and arrange coals around edge of firebox. Heat coals or gas grill
for indirect heat. In small bowl, mix basil, rosemary, salt and pepper. Rub basil
mixture over all sides of turkey. Insert barbecue meat thermometer so tip is in
thickest part of turkey and does not touch bone. Place turkey, skin side down,
on grill over drip pan or over unheated side of gas grill. Brush with dressing.
Cover and grill over medium heat 30 minutes. Turn turkey; brush with dressing.
Cover and grill 2 to 3 hours longer, brushing occasionally with dressing, until
thermometer reads 170 degrees and juice of turkey is no longer pink when center
is cut. Remove turkey from grill; cover with foil. Let stand 10 minutes before slicing.
