Dry brine the turkey breast the night before, or at minimum four hours ahead. Pat the turkey breast completely dry with paper towels, getting into every crevice around the bone and under the skin as much as possible. Sprinkle kosher salt all over the exterior and gently work a small amount under the skin directly onto the breast meat. Place the turkey breast skin-side up on a wire rack set over a sheet pan and refrigerate uncovered for at least four hours, ideally overnight up to 24 hours. This step draws out surface moisture, then reabsorbs it as a seasoned brine, resulting in juicier meat and a skin that will crisp and develop a beautiful bark on the grill.

When you are ready to cook, remove the turkey breast from the refrigerator and let it sit at room temperature for 45 minutes to one hour. This takes the chill off the meat and helps it cook more evenly from edge to center. While the turkey is resting on the counter, mix your dry rub. Combine the brown sugar, smoked paprika, garlic powder, onion powder, black pepper, dried thyme, dried rosemary, and cayenne in a small bowl and stir until fully blended. Coat the outside of the turkey breast with olive oil or softened butter, then apply the dry rub generously on all sides, pressing it firmly into the skin so it adheres well.

Fire up the grill for two-zone indirect cooking. If using a charcoal kettle, light a full chimney of charcoal, roughly 80 to 100 briquettes, and let them ash over completely before dumping them to one side of the grill. Place your aluminum drip pan filled halfway with water or apple juice on the opposite side with no coals underneath it. This indirect zone is where the turkey will cook. Aim for a grill dome temperature of 325 to 350 degrees Fahrenheit. Add two to three wood chunks directly on top of the hot coals right before you put the turkey on the grill. If using a gas grill, light the burners on one side only and place a smoker box filled with soaked wood chips over those burners.

Place the turkey breast skin-side up on the grill grate directly over the drip pan on the indirect heat side. Close the lid immediately to trap the smoke and heat. Maintain your dome temperature between 325 and 350 degrees Fahrenheit throughout the cook by adjusting your top and bottom vents on a charcoal grill. Every 45 minutes or so, check your coal levels and add 10 to 12 fresh briquettes on top of the existing coals to maintain temp. Add one additional wood chunk at this time if you want a heavier smoke flavor. Do not lift the lid constantly, as every peek adds time to your cook.

Begin checking the internal temp of the turkey breast at the 75-minute mark. Insert your instant read thermometer into the thickest part of the breast, making sure you are not touching the bone, as that will give you a false high reading. You are looking for an internal temp of 160 degrees Fahrenheit at this point, knowing it will carry-over cook another 5 degrees while resting. The total cook time on a 4 to 5 pound bone-in turkey breast at 325 to 350 degrees will typically run 90 minutes to two hours, but always cook to temp, not to time. The bark should be a deep mahogany brown and firm to the touch.

Once the turkey breast reaches 160 degrees Fahrenheit, pull it off the grill and tent it loosely with aluminum foil. Rest the meat on a cutting board for a minimum of 15 to 20 minutes before slicing. This step is non-negotiable. Resting allows the juices that have been pushed to the center of the breast during cooking to redistribute throughout the entire piece of meat. Slice too early and those juices run all over your cutting board instead of staying in the meat. After resting, your internal temp will have climbed to a safe 165 degrees Fahrenheit. Slice against the grain and serve immediately.