For the rub and turkey:
2 tablespoons maple sugar or light brown sugar
1 tablespoon sweet paprika
2 teaspoons freshly ground black pepper
1 teaspoon coarse salt
1 teaspoon celery salt
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/2 teaspoon dry mustard
5 pounds bone-in turkey breast
For the maple butter basting mixture:
1/4 cup maple syrup
4 tablespoons salted, melted butter
Place the maple sugar and all herbs and rub seasonings in a bowl. Stir to mix.
Rinse turkey breast under cold water. Drain and blot dry with paper towels. Using poultry shears, cut out the ribs so the turkey breast lies flat.
Trim off and discard any excess fat. Sprinkle the rub over the turkey on all sides. Pat rub into the
meat with fingers.
Place turkey in a bowl or a Ziploc bag, making sure the turkey is tightly covered. Allow to cure
overnight in the fridge (12 hours is ideal.)
Make the basting mixture. Melt butter, syrup and whiskey in a saucepan.
Set up the BGE for indirect cooking. Preheat to 350°. Place maple wood chips directly on the coals.
When ready to cook, place the turkey breast in center of the BGE over drip pan.
Cook until cooked through, approximately 75 to 90 minutes. After cooking for 45 minutes I basted the turkey every 15 minutes.
To test for doneness, use an instant read thermometer. It should register 170°.
After cooking, brush with some of the maple butter basting mixture. Transfer to cutting board. Let it
rest for 10 minutes before slicing tenting with aluminum foil to keep warm.