Step 1

Preheat your grill to 400 degrees F.

Step 2

Ensure turkey breast is completely thawed and at room temperature.

Step 3

Place turkey breast in an aluminum tray.

Step 4

Pat down with a clean paper towel and get the turkey as dry as possible.

Step 5

Take 1/4 cup butter and rub all over, getting into every nook and cranny, including the cavity.

Step 6

Sprinkle all over with kosher salt and ground black pepper.

Step 7

you can stuff the cavity of the turkey breast if you want (optional) with onion, orange, garlic and fresh rosemary.

Step 8

Place on top of grill grates, centered as much as possible. As soon as you close the lid, drop the grill temp to 325 degrees F. (Note: grill temp will naturally drop substantially after opening the grill to put the bird inside). Let cook for a total of approximately 14-15 minutes per pound or until the turkey reaches an internal temp of 165 degrees F. at the thickest part of the breast and juices run clear. Only open the grill once or twice to baste during cooking time. You can baste using the other 1/4 cup of melted butter and/or by taking the juices that have gathered in the bottom of your pan (or both).

Step 9

Use a meat thermometer to test the internal temperature.  Once turkey reaches an internal temp of 165 degrees at the thickest part and juices run clear, remove from grill.  Baste first with the juices in the bottom of the pan and then let rest 20-30 minutes while covered with foil.

Step 10

Carve and serve immediately and use leftover pan drippings to make homemade turkey gravy.