1. In a small bowl, combine the Dry Rub ingredients.
2. Rinse the turkey breast with cold water and dry with paper towels. Cover both sides of the turkey breast with dry rub and place in a resealable gallon bag. Close the bag and refrigerate for a minimum of 3 hours; overnight is best.
3. Preheat one side of your barbecue grill to medium-high heat and other side to medium-low heat. Place the turkey breast on the medium-high side and sear on both sides. Move the turkey breast to the medium-low side and cook until inside temp reaches 170 degrees.
4. Remove cooked turkey breast from the grill and let set for 10 minutes. Slice the turkey breast.
5. While the turkey breast is cooking, place the onion slices and red pepper strips on the grill and cook until roasted. Remove and hold for service.
6. At this time, make the gravy according to the package instructions. Hold gravy for service.
7. Now it’s time to build your Po’ Boy Sub. Cut sub roll in half, but not all the way through. Lather both side of the roll with mayonnaise. Place the grilled onions and red peppers on bottom half of the roll. Pile on the sliced, roasted turkey.
8. Pour the gravy over the meat and serve with plenty of napkins.
“LEAD LAP” TURKEY & GRAVY PO’ BOY
5 pound fresh turkey breast
Dry Rub
1 tablespoon garlic powder
1 tablespoon chili powder
1/4 cup brown sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
1 package Better than Gravy® Turkey
1 large onion, sliced
1 red pepper, cut in strips
1 cup mayonnaise
4 8-inch sub rolls
 “TRADING PAINT” STUFFED BARBECUE BURGER
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 “BACK STRETCH” BARBECUE SPARE RIBS
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 “HAPPY HOUR” HALIBUT with BLACK BEAN SAUCE
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 “BIG HIT” ENGLISH TRIFLE
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 “GAS and GO” BEEF & CHICKEN CROCK-POT
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 “PUCKER VALVE” BABY BACK RIBS with APRICOT GLAZE
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 “TRACK BAR” SALMON on ALMOND THINS
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 “INSIDE LINE” CHICKEN and CORN CHOWDER
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 “VICTORY LANE” SHORT RIBS with HERB BUTTER
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