1 Turkey breast, 4-5 lbs.
1 T orange zest
juice from 1 orange
1/3 cup olive oil
1/4 cup minced fresh sage
3 large cloves garlic, minced
fresh thyme, enough to fill the turkey cavity, loosely
Combine zest, juice, oil, sage and garlic. Run your fingers between the skin of the turkey and the breast meat leaving the edges attached, being careful not to tear the skin. Rub half of your zest mixture between the skin and meat and replace the skin smoothly over the breast. Rub the remaining half of your zest mixture all around the outside of the skin. Place the fresh thyme into the turkey cavity.
Preheat your grill on high heat. Make a small pan from two layers of tin foil, just big enough to sit under the turkey with a half inch side all around, this will contain the juices and prevent flare ups from blackening your turkey. Place your turkey breast in the tin foil on the grill and turn the flame down, attempt to achieve a 325 to 350 degree grilling temperature. The turkey will take about two hours to grill, but grill temperatures are difficult to control so the time may vary widely, you will need a meat thermometer to read 180 degrees when inserted into the thickest part of the meat to insure doneness. Let the turkey “rest” about 5-10 minutes after removing from the grill before slicing.