In a large pan, add warm water and kosher salt. Mix with a whisk until salt has dissolved.

Squeeze lemon into salt solution and add lemon rinds, rosemary and peppercorns. Mix well.

Place turkey breast into brine, cover and refrigerator for 1 to 4 hours.

Remove turkey breast from brine into a colander and drain well. Discard brine.

Pat turkey dry with paper towels and place on a rimmed baking sheet.

Using poultry shears, cut down both sides of the backbone to remove it.

With a sharp knife, score the breast bone, but do not cut through the breast meat. 

Pull the sides of the turkey breast apart, turn over on the baking sheet, pressing hands down to flatten the turkey breast.

Mix melted butter and add green chile powder, granulated garlic, ground rosemary, smoked paprika and dry mustard.

Using an injector, inject butter mixture into turkey breast and under skin.

Sprinkle with dry rub all over.

Prepare a grill fire to about 325° using pecan or hickory for smoke flavor.

Place turkey over indirect fire and cook with the grill closed.

Cook about 11/2 hours to 2 hours until internal temperature, near the bone reaches 165°.

Remove from grill and rest 15 minutes before slicing.

Using a sharp knife, slice the breast meat away from the bone in two pieces.

Slice thin as needed and serve immediately.