Brine your turkey overnight (optional) - Add the turkey breasts to a bag, and add in salt, water, and any other spices you want to add flavor. Sometimes we add garlic powder and onion powder to get the flavor into the meat. Seal the bag, and refrigerate overnight.

Prep the grill - add your cast iron insert over the grates of the egg. Get the temperature of the egg up to 500 degrees Fahrenheit.

Prep the turkey - remove the breasts from the brine. Add a layer of whole grain mustard, then a drizzle of maple syrup, then the Montreal Steak Spice.

Once the grill reaches the desired temperature, carefully open the egg by burping it. Lift the lid an inch or two, allowing the air to get into the grill for 10-15 seconds, then close the lid. Lift again slowly to open.

Place the breasts on the cast iron insert, and close the lid. Cook for 20-25 minutes, until the turkey reaches an internal temperature of 165 degrees Fahrenheit in the center of the breast. Having an inexpensive meat thermometer is essential for getting the temperature right.

Once turkey reaches 165 degrees, remove from the grill. Allow the turkey to rest for 10 minutes before slicing. Enjoy!