1 (5 - 7 lb) whole bone-in, skin-on TURKEY BREAST
4 tsp kosher salt OR 2 tsp table salt
Vegetable oil for cooking grate As needed
1 tsp vegetable oil
Ground black pepper
Boning Turkey Breast
Remove the skin by starting at one side of breast and using fingers to separate the skin from meat. Peel skin off breast meat and reserve.
Remove the bone by using the tip of a sharp knife, cutting along the rib cage to remove each breast half completely. Discard bones or save for turkey stock.
Sprinkle entire surface of each breast with 2 teaspoons kosher salt (or 1 teaspoon table salt).
Arrange one breast, cut-side up; top with second breast, cut-side down, thick end over tapered end. Drape skin over breasts and tuck the ends under.
Tie one 36-inch piece of twine lengthwise around turkey pieces. Tie 5 to 7 pieces of twine at 1-inch intervals crosswise along turkey, starting at its center, then at either end, and then filling in the rest.
Place assembled turkey roast on wire rack set in rimmed baking sheet and refrigerate, uncovered, 1 hour.
Preheating Charcoal OR Gas Grills
CHARCOAL-GRILL: Meanwhile, light a large chimney starter filled with charcoal (6 quarts, about 100 briquettes) and allow to burn until coals are fully ignited and partially covered with thin layer of ash, about 20 minutes. Build modified two-level fire by arranging all coals over half of grill, leaving other half empty. Position cooking grate over coals, cover grill, and heat rack until hot, about 5 minutes; scrape grate clean with grill brush. Dip wad of paper towels in oil; holding the paper towels with tongs, wipe the cooking grate. Grill is ready when side with coals is medium-hot (you can hold your hand 5 inches above grate for 3 to 4 seconds).
GAS GRILL: Turn all the burners to high and heat the grill, with the lid down, until hot, about 15 minutes. Scrape the cooking grate clean with a grill brush. Dip a wad of paper towels in the oil, holding the paper towels with tongs, wipe the cooking grate. Leave the primary burner on high and turn off the other burner(s).
Rub surface of roast with 1 teaspoon oil and season with pepper. Place roast on grate over cooler side of grill. Cover grill and grill-roast until instant-read thermometer inserted into thickest part of roast registers 150 degrees F., 40 to 60 minutes, turning roast 180 degrees halfway through cooking time.
Slide turkey to hot side of grill and cook, uncovered, until turkey is browned and skin is crisp on all sides, 2 to 2½ minutes per side (8 to 10 minutes total). The internal temperature should register 165 degrees F.
Transfer roast to cutting board and let rest 20 minutes. Cut into 1/2-inch-thick slices, removing twine as you cut. Serve immediately.