TIP: Watch the kind of turkey breast you purchase. The single breast is very common but that’s only half of what you need to make this work. A full bone-in turkey breast looks like a full turkey, minus the legs and wings. 2. If you don’t want to use beer, you can use a lemon-lime soda, or root beer. There are also lots of devices made specifically for vertically cooking poultry. You can also use a bundt pan. 3. This can also be done in the oven, Preheat the oven to 350°F bake for 1 - 1 1/2 hours or until internal temperature reaches 165°F.
In a small bowl, mix together all the spices to make the dry rub. Set aside.
Pat the turkey breast dry with paper towel.
Lightly brush the turkey with canola oil, then evenly coat with the Blackened Saskatchewan Spice Blend.
Let the turkey sit at room temperature with the rub on it for 30 minutes.
Meanwhile, prepare your barbeque for indirect grilling using medium heat. Preheat the grill to 350°F.
Open a can of your favourite beer, or soft drink and take a few big sips. You need to empty about 3-4 ounces from the can.
Place the can onto a disposable aluminum pan (or any pan that is safe for the grill).
Place the turkey breast over the can.
Place the pan onto the barbecue over indirect heat (opposite side of the grill that is turned on).
Close the lid and cook for 1 - 1 1/2 hours or until internal temperature reaches 165°F. A good rule of thumb is 20 minutes for every 1 Lb of turkey.
Once done, remove from the grill and allow to sit and rest for 15 minutes.
Remove the turkey from the can, slice, and serve with slices of lemon, if desired.
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