1. Prepare covered grill for indirect heat; when coals are ready, scatter soaked hickory chips over hot coals.
2. Pat turkey breast dry with clean paper towels. Rub with butter or oil and season with salt and pepper.
3. On grill rack, place turkey, breast side up on the rack (sprayed with vegetable oil). Grill for about 1-1/4 to 1-1/2 hours or until meat thermometer, inserted in thickest portion away from bone, registers 170 degrees F.
4. Remove breast from grill and allow to rest for 15 minutes.
2 Cups hickory chips, soaked at least 30 minutes
1 (4-6 pound) Turkey Breast
2 Tablespoons butter or oil
As needed salt and pepper