Instructions

1. Prepare grill for indirect grilling, or preheat oven to 375 degrees. If using a gas grill, preheat grill then turn off middle burner. If using a charcoal grill, when coals are red hot, arrange coals on either side of grill with a drip pan in the center of coals. Add 1 cup water to drip pan.
2. Remove twine from turkey, if necessary, and discard pop up thermometer.
3. Unroll turkey breast, season flesh with freshly ground pepper, and place several pieces of salt pork in center of breast. Run fingers under turkey skin to loosen and place salt pork slices under the skin, leaving skin attached to breast. Roll turkey breast back together and secure with kitchen twine, at 1-inch intervals.
4. For oven, place turkey breast on a grill rack in a roasting pan. If grilling, place on oiled grill over indirect heat; cover and grill, turning every 30 minutes, 12 to 20 minutes per pound. Cook until meat thermometer inserted in thickest part of breast registers 160˚. The turkey will continue to cook after you turn off the grill or remove from the overn, the ideal temperature for serving the turkey is 165˚. If using charcoal, additional coals may be needed to maintain the desired heat.