This hickory-smoked turkey breast makes wonderful sandwiches or a tasty addition to a cold meat tray. You also can serve it for Thanksgiving dinner.
Soak wood chips in enough water to cover for 1 hour. Drain.
In a bowl, stir together the Worcestershire sauce, butter or margarine, lemon juice, oregano or dillweed, seasoned salt, and pepper; set aside.
Remove skin from turkey breast, if you like. Place turkey breast, bone side down, on a rack in a roasting pan. Insert a meat thermometer into thickest part of turkey breast without touching bone.
In a covered grill, arrange medium-hot coals around edge of grill. Test for medium* heat where the meat will cook. Sprinkle half of the wood chips onto coals. Place roasting pan with turkey breast in the center of the grill (not above the coals). Lower grill hood; grill for 45 minutes, brushing turkey breast with butter mixture. Add more coals to maintain heat; add the remaining wood chips. Lower grill hood; grill for 30 to 45 minutes more or until the meat registers 170 degree F, brushing occasionally with herb mixture for the first 15 minutes.
Remove turkey breast from grill. Cover with foil; let stand for 15 minutes before slicing. Serve warm or refrigerate for up to 24 hours. Makes 8 servings.
To test for medium heat, you should be able to hold your hand over the center of the grill where the food will cook for 4 seconds before you have to pull away.