Herbes de Provence (Any dry rub will work but this combination compliments the garlic and rosemary)
Instructions:
Coarsely chop the garlic cloves.
Clean and separate the rosemary sprigs.
Run fingers under the skin separating the skin from the breast meat
Place the chopped garlic evenly in the space created between the skin and meat and then do the same with the sprigs of rosemary.
Rub the skin with olive oil.
Generously salt and pepper the skin and sprinkle with herbs.
Preheat the grill for 10 minutes with the burners lowered to the bottom position and the center burner set on low heat. The temperature will settle settle around 215°F.
Place the turkey, breast side up over the center burner and roast for 2.5-3 hour (with the lid closed).
Using an instant read digital thermometer probe deep in the breast meat near the junction with the thigh (move the probe deeper until the temp hits its lowest point, this will take some time and care). When it reads 135-140°F, turn off the center burner and turn the right and left burners on and set on low heat. cook for an additional 30 minutes, this will crisp the skin.
Carefully check for an internal temperature (probing in the same area as described in step 9) of 160-165 and 155 in the middle of the breast and pull the turkey from the grill and let rest for 15-20 minutes before carving.
