Ingredients

2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons fresh oregano, minced
2 tablespoons fresh basil, minced
1 tablespoon fresh tarragon, minced
1 tablespoon sea salt
1/2 tablespoon pepper
Juice of 2 small lemons (about 1/2 cup)
4 tablespoons butter, melted
1 tablespoon olive oil
1 turkey breast

Directions

Place drip pan under center of grill.

Light only indirect burners (leaving middle burner off). Preheat grill to 325F for at least 15 minutes.

In small bowl, mix garlic powder, onion powder, oregano, basil, tarragon, salt and pepper. Add lemon juice, melted butter and olive oil; mix well.

Generously rub half of butter mixture inside skin and on outside of turkey.

Place turkey on center burner for indirect cooking.

Close lid and cook for approximately 2 to 2-1/2 hours.

Check turkey every 30 minutes and baste with additional butter mixture.

When thermometer inserted into thickest part of bird registers 165F, remove from heat immediately to prevent dryness.

Allow turkey to rest for 15 minutes.
Carve and serve.