Sometimes simple is best. I bought a rolled and tied boneless turkey breast, slathered it with some of Anija's Twice-Bitten Mustard (with chipotle for an extra kick of heat) and put it on the grill to cook. When it hit 160 degrees, I pulled it off, wrapped it in foil, and let it rest.
Sliced, served, eaten, done. And not much to clean up afterward.
And the leftovers made great sandwiches for lunch.
