You will need to be set up for medium heat indirect cooking, you want a temperature of 350 to 375 degrees on your hood thermometer. In our case a single chimney of our lump charcoal with the lower vent half-open and upper vent fully open does the job perfectly.
We grill our turkey breast beer can style, upright with a drip pan on a Weber gas grill. Grill for 4 hours over indirect medium heat removing the drip pan for the last hour, until internal temprature reaches 165 degrees.
While preparing meat for the grill you are faced with several options on how to do it. You may use one of them; none of them or all of them is purely a matter of taste. Different meats respond differently to different techniques. You will have to find what works best for you.