A grilled turkey breast is the perfect solution if you don't want to cook a full size turkey. Herbs and butter keep the meat nice and juicy. And searing the skin on the grill guarantees it to be crispy and delicious.
Why this recipe is just so good...
- A turkey breast is perfect for a smaller celebration and for all the white meat lovers.
- Grilling a turkey solves the issue of taking up so much room in your oven on Thanksgiving. You will have plenty of room for yummy side dishes like Roasted Asparagus and Carrots or Maple Glazed Roast Carrots.
- Roasting turkey on the grill means you can have a turkey during the hottest months of the year. No heating up your kitchen for dinner!
- If you prefer cooking your turkey breast in the oven, try my Dutch Oven Turkey Breast.
Ingredient Notes
- The secret to making juicy, flavorful white breast meat is the butter, oil and herbs rubbed onto the turkey.
- Sliced celery and onions are placed on the bottom of the turkey and they add to the flavor of the turkey juices. This makes incredible tasting gravy!
- This recipe used a 6 pound bone in turkey breast. The bone-in turkey has two sides of the breast which means more white meat.
How to make a grilled turkey breast?
- Mix the dried herbs, butter and oil. Gently lift the skin of the turkey breast and smear the mixture under and over the skin. Also place the whole herbs under the skin for extra flavor.
- On a preheated barbecue grill, place the turkey breast breast side down to sear the top of the turkey. Cook 5-10 minutes until browned.
- Carefully lift and turn the turkey onto the other side. Cook an additional 5-10 minutes.
- Place vegetables in bottom of foil pans. Put turkey breast on top and pour broth over top. Move the pan over to the side where there is indirect heat. If you leave it directly over the flame, it will overcook and possibly burn.
- Close grill and cook turkey at 325°F for 45 minutes. Spin the foil pan so that the front of turkey goes toward the back. This will help with even cooking. Leave the pan over the indirect flame.
- Cook for another 30-45 minutes. The turkey is done when a meat thermometer registers at least 160°F.
- Remove turkey to platter, cover with foil and allow to rest for 20 minutes before slicing.
- We served our turkey with a medley of roasted radishes, turnips, carrots and onions. I tossed them with olive oil and general seasoning and garlic powder.
How to make gravy from grilled turkey?
Between the turkey's juices and added broth in the foil pan, there should be at least 1 ½ cups of liquid. Strain the vegetables and pour liquid into a medium saucepan. Heat to a boil, then reduce to a simmer and slowly sprinkle in 3 tablespoons arrowroot powder (if counting carbs) or flour. Stir well and let simmer for a few minutes to thicken. Add more broth for thinner gravy or sprinkle a bit more flour for thicker gravy.
FAQ
According to the USDA, it is best to defrost a turkey in the refrigerator. It will take a full day for every 4-5 pounds. My 6 pound turkey took about 2 days to defrost in the refrigerator.
No, it is not necessary. Cooks Illustrated, tested the outcome of basting turkey. And the results were they saw an increase in cooking time due to the temperature of the oven was lowered due to opening and closing the oven. Also, basting required more hands on work. Any minimal improvement for the turkey was not worth it.
Cooking Tips
- Don't wash the turkey breast before cooking. That will only add potential bacteria to your sink. Cooking the turkey to the proper temperature is recommended for safe eating.
- If you don't have chicken or turkey broth, use water in the bottom of the foil pan. The liquid absorb the heat and helps keep an even temperature.
- Test with a meat thermometer inserted into the breast, not touching the bone. It is done when it registers at least 160°F.
- Remove to platter, covered with foil to rest for 15-20 minutes. The internal temperature will rise to 165°F.
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Healthy Holiday side dishes to try!
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Grilled Turkey Breast
- Prep Time: 20 minutes
- Rest time: 20 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 40 minutes
- Yield: 8 servings 1x
- Category: Dinner
- Method: Grill
- Cuisine: American
Description
A grilled turkey breast is the perfect solution if you don't want to cook a full size turkey. Herbs and butter keep the meat nice and juicy. And searing the skin on the grill guarantees it to be crispy and delicious.
Ingredients
- 6 pound bone in turkey breast
- 3 tablespoons butter, softened
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon all purpose seasoning *
- 1 medium onion, sliced
- 2 stalks celery, cut in 3 inch pieces
- 1 cup low sodium chicken or turkey broth
Optional Gravy
- Broth and liquid from foil pan to equal 1 ½ cups liquid
- 3-4 tablespoons arrowroot powder or flour
Instructions
- Remove defrosted (if previously frozen) turkey from refrigerator and let it sit at room temperature for 30-45 minutes. Pat dry with a paper towel.
- Preheat barbecue grill to 400°F.
- Mix together the dried herbs, salt, pepper, softened butter and oil. Gently lift the skin of the turkey and smear underneath onto the breast meat. Place whole herbs under the skin as well. Smear the butter mixture on top of the turkey skin.
- Place turkey, breast side down, onto the grill and cook for 10 minutes until browned. * Turn over and sear the other side of turkey for about 10 minutes.
- Use a large, sturdy foil pan (or two thinner pans), place the vegetables on the bottom. Place the turkey on top of vegetables and pour broth over the top.
- Turn grill down to 350°F. Close cover. Grill turkey breast in the foil pans for 45 minutes. Spin the pan and grill another 30-45 minutes. Test with meat thermometer in the breast, not near the bone. If it registers at least 160°F., the turkey is done.
- Remove from grill, cover with aluminum foil and let it rest for 15-20 minutes. The internal temperature will raise to 165°F. and the juices will redistribute throughout the meat.
To make optional gravy
- Strain liquid from aluminum pan. Add enough additional liquid, if needed, to equal 1 ½ cups.
- Heat liquid in a medium saucepan and bring to a low boil.
- Lower flame to low and sprinkle the arrowroot or flour over liquid. Stir well and heat for a minute or two to thicken.
- Add more broth or flour if you prefer thinner or thicker gravy.
Notes
*To avoid spreading any possible bacteria, don't wash the turkey before grilling.
* You can substitute ½ teaspoon each of paprika, onion powder, garlic powder and 1 ½ teaspoons poultry seasoning.
*If the turkey skin doesn't easily lift from the grill, it may need a few more minutes to fully sear before you turn it. Let it cook a bit longer and then use a long handled metal spatula to lift and turn the turkey.
*The celery and onion are not included into the nutritions calculation. They are included in the recipe to be eaten, only added for flavoring.
**Since I don't hold a degree in nutrition, I use an online nutrition calculator. Please do your own research if your diet requires it.
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