Treat it like a London Broil.
This is pretty much the only way I do turkey breasts anymore. Too much of a hassle plucking and I've gotten a lot of positive feedback, even from people who say they don't like turkey.
Fillet the breast halves off the bone. I do remove the breast tenderloins to fry or grill separately.
Marinate 1 breast fillet whole in a ziplock bag with white wine, smashed garlic cloves, diced onions, salt+pepper, and any herbs you want (sage, thyme, and rosemary all work well), and some extra virgin olive oil. Refrigerate for a day or two.
Fire up the grill and cook for 10 minutes per side on medium heat. The last thing you want to do is overcook it, so if necessary check it w/ a meat thermometer. I don't mind if there's a slight pinkish tinge, but that's just me. 155-160 in the thickest part is good. Let it rest for a few minutes and then slice thinly like a London Broil.
Leftovers (if you have them) work well for sandwiches, stir fry, pepper and onions heros, Fajitas, etc.
