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Platter of grilled turkey breast, herbs and vegetables.

Grilled Turkey Breast

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  • Author: Deb Belsha
  • 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


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.


Units Scale
  • 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 1/2 cups liquid
  • 3-4 tablespoons arrowroot powder or flour


  1. 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.
  2. Preheat barbecue grill to 400°F.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

  1. Strain liquid from aluminum pan.  Add enough additional liquid, if needed, to equal 1 1/2 cups.
  2. Heat liquid in a medium saucepan and bring to a low boil.
  3. Lower flame to low and sprinkle the arrowroot or flour over liquid.  Stir well and heat for a minute or two to thicken.
  4. Add more broth or flour if you prefer thinner or thicker gravy.


*To avoid spreading any possible bacteria, don't wash the turkey before grilling.

* You can substitute 1/2 teaspoon each of paprika, onion powder, garlic powder and 1 1/2 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.