Pit masters are obsessed with breasts. (Chicken and turkey breasts, that is.) This week, BBQ U Professor Steven Raichlen takes on Americas most popular cut of poultry. It's all about how to keep white meat juicy when grilling and barbecuing. First, from . Balthazar, the boisterous, "see-and-be-seen" bistro in Lower Manhattan, come easy and fabulous Tarragon Chicken Paillards, which are pounded paper thin and smokily seared on the grill. And then Maple-Smoked Turkey Breast gets a triple-blast of flavor from maple sugar rub, a maple syrup glaze, and a long slow smoke over you guessed it maple wood.