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1
Combine water, brown sugar, and 3/4 cup kosher salt in a 2-gallon or larger stockpot, Whisk until sugar and salt have dissolved. Submerge turkey breast in brine and refrigerate for 8 hours.
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2
Remove turkey from brine, rinse, and pat dry with paper towels. Refrigerate, covered, until ready to cook.
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3
Preheat a grill to medium-high.
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4
In medium bowl, combine onions, celery, garlic, oregano bundle, 1 t of the Rib Rub, and 2 T olive oil. Add 1 cup of tomatoes, and stir together. Pour vegetables into outer well of vertical roaster. Fill inner well with beer, and pour remaining beer over the vegetables.
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5
Brush remaining 1/4 cup olive oil over turkey breast. Sprinkle remaining 2 t Rib Rub over outside of turkey, and season lightly with kosher salt and black pepper.
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6
Position breast over inner well of roaster so that it sits upright. Place roaster on grill, close lid, and cook, basting every 20 minutes with accumulated pan juices, until turkey is golden brown and an instant-read thermometer inserted into deepest portion of the breast registers 165 degrees, about 1 hour. (If skin browns too quickly during cooking, cover turkey with foil. If liquid in the well of roaster evaporates during cooking and before turkey is done, add more chicken broth as necessary.)
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7
Remove roaster from grill, and set turkey on a cutting board to rest for 10 minutes before carving. Transfer vegetables and pan juices from the roaster to a blender, and set aside.
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8
8. While turkey is resting, make the gravy: In a small saucepan, whisk together vinegar, remaining 1 cup canned tomatoes, dark brown sugar, molasses, salt, oregano, and crushed red pepper. Bring to a boil. Then reduce the heat to a simmer and cook until the flavors blend and the sauce thickens slightly, about 15 minutes.
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9
Add barbecue sauce to vegetables in blender, and blend until smooth. Transfer gravy to a bowl or sauceboat, and keep it warm until ready to serve.
