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.