Grill-Roasted Boneless Turkey Breast

1. Using large piece of heavy-duty aluminum foil, wrap soaked chips, if using, in foil packet and cut several vent holes in top.
2. Remove skin from breast meat and then cut along rib cage to remove breast halves (discard bones or save for stock). Pat turkey breast halves dry with paper towels and season with salt. Stack breast halves on top of one another with cut sides facing, and alternating thick and tapered ends. Stretch skin over exposed meat and tuck in ends. Tie kitchen twine lengthwise around roast. Then tie 5 to 7 pieces of twine at 1-inch intervals crosswise along roast. Transfer roast to wire rack set in rimmed baking sheet and refrigerate for 1 hour.
   3A. FOR A CHARCOAL GRILL: Open bottom vent halfway. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Place wood chip packet, if using, on coals. Set cooking grate in place, cover, and open lid vent halfway. Heat grill until hot and wood chips are smoking, about 5 minutes.
   3B. FOR A GAS GRILL: Place wood chip packet, if using, directly on primary burner. Turn all burners to high, cover, and heat grill until hot and wood chips are smoking, about 15 minutes. Turn all burners to medium-low. (Adjust burner(s) as needed during cooking to maintain grill temperature around 300 degrees.)
3. Clean and oil cooking grate. Rub surface of roast with oil and season with pepper. Place roast on grill (cool side if using charcoal). Cover (position lid vents over meat if using charcoal) and cook until roast registers 150 degrees, 40 minutes to 1 hour, turning 180 degrees halfway through cooking.
4. Slide roast to hot side of grill (if using charcoal) or turn all burners to medium-high (if using gas). Cook until roast is browned and skin is crisp on all sides, 8 to 10 minutes, rotating every 2 minutes.
5. Transfer roast to carving board, tent loosely with foil, and let rest for 15 minutes. Cut into 1⁄2-inch-thick slices, removing twine as you cut. Serve.

GRILL-ROASTED BONELESS TURKEY BREAST WITH HERB BUTTER
Mince 1⁄4 cup tarragon leaves, 1 tablespoon thyme leaves, 2 minced garlic cloves, and 1⁄4 teaspoon pepper to fine paste. Combine herb paste and 4 tablespoons softened unsalted butter. Spread butter evenly over cut side of each turkey breast half before assembling roast.

GRILL-ROASTED BONELESS TURKEY BREAST WITH OLIVES AND SUN-DRIED TOMATOES
Combine 1⁄4 cup finely chopped kalamata olives, 3 tablespoons finely chopped sun-dried tomatoes, 1 minced garlic clove, 1 teaspoon minced fresh thyme, 1⁄2 teaspoon anchovy paste, and 1⁄2 teaspoon red pepper flakes in bowl. Spread olive mixture evenly over cut side of each turkey breast half before assembling roast.

TURNING BONE-IN TURKEY BREAST INTO BONELESS TURKEY ROAST
1. Starting at 1 side of breast and using fingers to separate skin from meat, peel skin off breast meat and reserve.
2. Using boning knife, cut along breastbone to separate breast halves.
3. Arrange 1 breast half cut side up; top with second breast half, cut side down, thick end over tapered end. Drape skin over breast halves and tuck ends under.
4. Tie one 36-inch piece of kitchen twine lengthwise around roast. Then tie 5 to 7 pieces of twine at 1-inch intervals crosswise along roast.