[Pazuzu]

We usually do braised short ribs for Thanksgiving, but this year we had a spare turkey breast laying around so we made it instead.

6 pound turkey breast, thawed.
Spatchcocked it the night before, and dry brined. I also cracked the breast bone to get it flatter.
Herbed butter under the skin (fresh herbs from the garden), AND black pepper AND cheap "Italian Seasoning" liberally poured over it.

Indirect grilling, 300-325 degrees, with a drip pan about 6 inches below the bird. After about 45 minutes, did a few rounds of basting with butter.
Took about 70 minutes to get to 150 in the thick part.
Then, flip it over and place it on the direct heat for about 6 minutes, which colored and crisped the skin nicely.
Back over and indirect for about 10 more minutes, 157-159 degrees total.

It was silky and soft like pork tenderloin. I've never had turkey ever that was so silky and smooth and juicy. The favor was great, but I think that was the amply seasoning. But the mouthfeel of the meat was absolutely amazing, and made the whole thing thing by FAR the best turkey I've ever had, and probably better than any chicken I've ever had.