Add the salt, sugar and 2 cups of water to a large pot over medium heat and stir until the salt and sugar are dissolved (no need to boil) Remove from heat immediately.

Add the ice and stir to cool.

Add the thawed turkey breast then add a gallon of cold water.

Cover the pot and refrigerate 12 to 24 hours.

Preheat the gas grill by turning all burners on high and closing the lid.

Place a couple of carrots and celery stalks on the bottom of a roasting pan.

Remove the turkey from the brine solution and pat dry with paper towels, until the outside is completely dry.

Discard the brining solution.

Add a cut lemon, onion, stalk of celery and sprig of rosemary, thyme, and sage to the cavity of the turkey breast.

Next, use room temperature butter to spread under the turkey skin and all over the outer skin of the turkey breast.

Next, season according to taste using kosher salt, cracked black pepper, onion powder, poultry seasoning and paprika.

Adjust burners so that the roasting pan with the turkey breast will sit over indirect heat.

Close the grill lid and adjust heat setting until the grill thermometer reads 325°F.

Grill the turkey breast 1 to 1.5 hours, or until a meat thermometer reads the internal temperature of the turkey breast reads 165°F.

Remove the turkey and cover with foil to rest 20 to 30 minutes before carving. Resting meat is important, don't short cut this step.