When grilling smoked turkey breast, heat the grill to 230 degrees Fahrenheit. When the turkey is ready to serve, its internal temperature should be at least 165 F.
Turkey breasts should be cooked for approximately 45 minutes per pound of meat. You can remove them from the grill once a meat thermometer inserted into the thickest part of the breast reads 160 F. Immediately wrap the turkey breast in foil, and allow it to sit for 30 minutes; its internal temperature should reach the recommended 165 F by that time, and you can slice and serve it immediately. This method prevents the turkey from overheating and becoming dry.
Smoked turkey breast is typically prepared in a traditional smoker, but a charcoal grill can produce quality smoked meats with minor alterations. First, fill one-third of the grill with charcoal, and light the grill. Push the briquettes to one side of the grill so they burn slowly, and fill the other side with a foil pan containing 2 to 3 cups of water. Close the lid, and allow the water to heat for no more than an hour.
While the water is heating, soak wood chips in water. Place them onto the coals, add the smoked turkey breast to the cooking grate, and cover. Only remove the grill cover to periodically add more charcoal and check the temperature of the meat.