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1
Prepare your grill with chimney allowing about 30 minutes.
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2
Cut off lemon rind, remove outside white, discard or use for different purpose. Mince lemon pulp, discard seeds.
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3
Combine lemon, cheese, basil, and garlic.
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4
With fingers, carefully loosen skin from the turkey breast; place mixture under the skin.
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5
Rub oil on turkey skin and sprinkle liberally with lemon pepper. Don't forget meat thermometer into thickest part of turkey breast. Wrap wing tips and drumstick ends with foil so they don't char.
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6
Remove chimney, then dh uses 60 briquettes and divide them up with drip foil pan in center so heat will be around drip pan. Dh says it is a big mistake not having enough briquettes. Add water to drip pan, put on your grate.
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7
Place turkey directly onto grate, open cavity down.
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8
Grill, covered, vents open. Keep an eye on it, tent turkey if getting too dark. When turkey hits 165, measure into thigh joint where it meets body; it should be 170 degrees.
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9
For 7 pounds, we had on for 2 hours and 5 minutes BUT it depends upon the heat and size of turkey half, so use your meat thermometer. For our second turkey half we had a 6 pounder on 1 hour and 35 minutes.
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10
For 4 to 5 pounds, I am GUESSING 1 hour and 15 to 30 minutes? Use your meat thermometer to cook it to your preference.
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11
When done to correct temperature, remove to platter, cover with foil, and let rest for 20 minutes. That's your window to getting everything else done before you sit down to feast. Enjoy!
