I think I might have posted about this before, but it has been a long time since I have grilled a turkey breast. We usually pick them up from the grocery store when they are on sale for about $11 USD or so. One breast gives us enough food for several meals so it really is a great value.
I have a barrel style grill with a smoker box on the side of it. The model is typically referred to as an offset barrel smoker. If you hang out in any of the bbq'ing forums you might see the abbreviation OBS, that is what I have.
I don't use the side smoke box for the turkey though, I am grilling it more than smoking it. It still comes out with a wonderfully smokey and char-grilled flavor, but it takes much less time than if I were to actually smoke it.
You can see I have the internal temperature around 350 degrees. That is probably misleading because most of the thermometers that come pre-installed in grills are notoriously inaccurate. Since I am not smoking the breast, I really don't care about the grill temperature as much as I care about the internal temp of the meat.
That is why I use a separate meat thermometer like this. It has a probe I can put in the meat and another I can put in the grill to give me accurate readings. It also has a wireless module that I can take a fixed distance away from the grill. This allows me to sit up on my deck while I can still keep an eye on the temperature.
As soon as the internal temp of the turkey breast hit 165 I knew it was okay to pull off the grill. I probably could have pulled it off around 160 and been okay because of carry-over cooking, but when you are dealing with poultry it is better to be safe than sorry. The meat was still juicy and tender, so that extra five degrees left no ill effects.
The total cook time took about 1.5 to 2 hours. I had my coals set up on one side of the grill and I put the breast on the other side of the grill above a pan filled with water. I keep the netting on the meat while it cooks just to hold everything together. After I pull it off, I use a pair of kitchen scissors to cut the netting away.
@mrsbozz prepped the potatoes and onions in a foil packet that I put on the grill above the coals after I pulled the turkey. We roasted the brussels sprouts in the air fryer. The end product was super tasty!
I dipped my turkey in this fantastic Sriracha & Roasted Garlic BBQ sauce we got from Trader Joe's. It has super amazing flavor and a good amount of heat.
Besides deep fried turkey, this is probably my favorite way to prepare it. My mom and dad grill one this way every year for Thanksgiving now that I show them how.