My favorite way to make turkey

This recipe takes a while to execute, so it's reserved for weekends and for company. Start with a turkey breast, about 5 or 6 pounds. You have to remove the skin from the breast. The first time I read this recipe I thought, this turkey is going to be dry and tough if it's cooked with no skin, but it really isn't! The sauce sounds very improbable too:

1 cup mayonnaise
1/4 cup white distilled vinegar
1 tablespoon fresh lemon juice
1 tablespoon Creole mustard (this is very hard to find, if you do find it, stock up! Wegmans used to have it, but have apparently stopped carrying it)
2 teaspoons minced garlic
2 teaspoons prepared horseradish
1 teaspoon kosher salt
1 teaspoon sugar
1 teaspoon black pepper

Whisk that all together and smear about 1/4 cup all over your skinned turkey breast, cover and let marinate for 1 to 2 hours (I told you this was a weekend thing). While the turkey is marinating, soak the wood chips for the grill. We use a good 2 to 3 cups of wood chips for this turkey.

I got some adorable little white creamer potatoes that I cooked whole, steamed in butter, and a cook's best friend, a huge bag of washed kale. I still have to remove the tough stems, but the fact that it's washed makes it easy to eat kale often.

Tony always prepares the grill for this one, it needs lots of coals banked on one side of the grill for a long, indirect smoke. The turkey goes bone side down on the cool side and cooks for 1 to 2 hours, being rotated a quarter turn every 20 minutes (see: not a weekday thing). When the internal temperature reaches 165 degrees, you smear another 1/4 cup of sauce all over it and grill another 5 minutes.

The picture above is the turkey with the sauce all over it for the final stage of grilling. When it's done, it's a beautiful mahogany color.

That turkey, served with the remaining sauce over it, is the best turkey ever. I even served it for Thanksgiving one year!

Alongside it we had the potatoes, sauteed kale, and some red and yellow tomatoes from the garden, sliced and drizzled with a little of the really good expensive balsamic vinegar, the kind you use for a condiment rather than to cook with, and sprinkled with a little salt and pepper. We also had a light Burgundy wine that the wine store assured me would be perfect with a savory white meat. It doesn't get much better than this!