This Grilled Turkey Breast is a delicious way to elevate the holiday feast. Simple to make and so much more flavorful than traditional turkey.
Hey there, grill masters! I’ve got a treat for you today. I am a super fan of turkey. Yep, whether it’s a holiday meal or not, I love turkey.
When it’s cooked right, the flavor and texture is like none other. You will love serving your family this perfectly grilled turkey breast, the skin golden brown and crispy, the meat juicy and tender, bursting with the flavors of fresh herbs and butter.
That got your mouth watering, huh? Whether it’s summer barbecues or a change-up for your holiday dinner, this Grilled Turkey Breast recipe is a must-try. And guess what? It’s easier than you think!
Now, this grilled Turkey Breast doesn’t just have to be a holiday delight; it’s perfect for any time of the year, especially when you’re in the mood to fire up that grill (which is basically always, right?).
It’s a wonderful alternative to the whole bird, especially when catering to a smaller group or just craving that white meat.
Plus, it’s a healthier option that doesn’t skimp on flavor. So the next time you spot a turkey breast in grocery stores, remember this recipe and treat yourself and your loved ones to a delightful grilled feast. Happy grilling!
Common Questions About Grilled Turkey Breast
Should the turkey be at room temperature before grilling?
Yes, letting your turkey come to room temperature ensures even cooking. Just be sure not to leave it out for too long.
Is it okay if I don’t have fresh herbs for the rub?
Of course! While fresh herbs bring a vibrant flavor, dried herbs are a great alternative. Just adjust the quantity as per the recipe.
Any tips for a crispy skin?
For that delightful crispy skin, ensure your grill is preheated well, and always start skin side down on the grill grate!
Storage
Is there anything better than leftover turkey meat? I will seriously cook a whole turkey just so I can have as many leftovers as possible. It’s just so useful in so many recipes! That, or just eaten right out of the ziplock, haha!
Refrigerator
Store leftover turkey in an airtight container. It’s great for sandwiches (or whatever) the next day.
Freezer
Got more leftovers? Cut up the turkey breast and freeze it. It’ll be a great addition to salads or casseroles later on.
Tips
The grilled flavor in this recipe is top-notch, guys. The turkey skin is probably my favorite part. It’s like eating candy, I tell you. No joke!
- Always pat dry your turkey with a paper towel before applying the rub for crispy skin.
- Use an aluminum foil or foil pan to catch any drippings and prevent flare-ups.
- Investing in a meat thermometer ensures you get the perfect internal temperature every time.
- Giving your turkey a good rest after grilling helps in retaining its juices.
Ingredients
We’re using the classic seasonings for this turkey recipe. There is a reason rosemary, sage and thyme are so popular with turkey. They’re just plain tasty!
- Turkey breast, bone-in, completely thawed
- Medium onion, chopped
- Celery, chopped
- Turkey or chicken broth
Butter Rub:
- Butter, softened – unsalted
- Rosemary (fresh or dried)
- Sage (fresh or dried)
- Thyme (fresh or dried)
- Salt
- Black pepper
How to Make Grilled Turkey Breast
Using the bone-in turkey here is key so put in the effort to find it. Bone-in is much less likely to dry out than standalone turkey breast will. You won’t regret the purchase!
- Remove the turkey breast from the packaging, place it on a prep tray and, pat dry with paper towels.
- In a small bowl, combine the ingredients for the rub.
- Coat the turkey breast with the butter rub.
- Place the turkey breast into a doubled disposable aluminum roasting pan and add the chopped onions and celery into the pan. Add the turkey or chicken broth to the pan.
- Preheat the grill to medium-high heat, 375-425°F.
- Place the pan with the turkey breast on the grill grates and cook for 1- 1 ½ hours or until internal temperature reaches 160° F. Allow 12-15 minutes of cooking time per pound of turkey breast.
- Remove the turkey from the grill and let it rest for 15-20 minutes before slicing.
- Carve and serve.
- Store any leftovers in the refrigerator or cut it up and freeze it for another recipe later.
Kitchen Supplies You’ll Need for Grilled Turkey Breast
Personally, I love the flavor that a charcoal grill brings to the meat. It reminds of summer days grilling at my grandparent’s house. That’s not to say I don’t love a gas grill as well. It’s super convenient to just fire up that gas!
- Gas or charcoal grill
- Prep tray
- Small bowl
- Aluminum roasting pan or foil pan
- Instant-read thermometer
- Cutting board and carving knife
What to Serve With Grilled Turkey Breast
You could always go with some of the classics that you might serve for Thanksgiving here. I say there is nothing wrong with a good stuffing, whatever time of year it is. Ha!
- Classic mashed potatoes and gravy.
- Fresh garden salad with a zesty lemon juice dressing.
- Grilled vegetables drizzled with olive oil.
- Cranberry sauce for a touch of sweetness.
Why You Should Make Grilled Turkey Breast
If you’re a fan of turkey, like I am, you’ll love this grilling recipe. It was never the standard way I used to cook turkey, but it’s certainly high on my list these days. Yum!
- Healthy Choice: Turkey breast meat is lean, making it a great option for health-conscious diners.
- Versatility: Leftover turkey can be used in a myriad of delicious ways.
- Perfect for Smaller Gatherings: If a whole bird is too much, grilling a turkey breast is a great alternative.
- Summer Ready: Who said turkey is only for the holidays? It’s a fantastic main dish for grilling season!
Variations and Add-Ins for Grilled Turkey Breast
I would highly recommend the spicy version down below. That’s just me though. Whatever your preference, feel free to experiment! You won’t regret the decision.
- Lemon Zest: Add a bit to your rub for a refreshing citrus hint.
- BBQ Turkey Breast: Before grilling, brush with your favorite BBQ sauce.
- Marinades: Mix soy sauce, apple cider, and brown sugar rub for an Asian twist.
- Spicy Kick: Add a touch of red pepper flakes to your butter rub.
- Boneless Delight: Opt for a boneless turkey breast for faster cooking time.
If you love this recipe for turkey as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
If you love this easy turkey recipe, you’re going to love these other holiday turkey recipes too. Please click each link below to find the easy, printable recipe!
More Great Turkey Breast Recipes
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Grilled Turkey Breast
Ingredients
- 6 pounds turkey breast bone-in, completely thawed
- 1 medium onion chopped
- 3 stalks celery chopped
- 1 cup turkey broth or chicken
Butter Rub
- ½ cup butter softened – unsalted
- 2 teaspoons rosemary fresh – chopped finely or 1 teaspoon dried rosemary
- 2 teaspoons sage fresh – chopped finely or 1 teaspoon dried sage
- 2 teaspoons thyme fresh – chopped finely or 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Remove the turkey breast from the packaging, place it on a prep tray and, pat dry with paper towels.
- In a small bowl, combine the ingredients for the rub.
- Coat the turkey breast with the butter rub.
- Place the turkey breast into a doubled disposable aluminum roasting pan and add the chopped onions and celery into the pan. Add the turkey or chicken broth to the pan.
- Preheat the grill to medium-high heat, 375-425°F.
- Place the pan with the turkey breast on the grill grates and cook for 1- 1 ½ hours or until internal temperature reaches 160° F. Allow 12-15 minutes of cooking time per pound of turkey breast.
- Remove the turkey from the grill and let it rest for 15-20 minutes before slicing.
- Carve and serve.
- Store any leftovers in the refrigerator or cut it up and freeze it for another recipe later.
Equipment
- grill
- roasting pan
Nutrition
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Sharon Beckford says
It was perfect!! The temperature even registered nearly 20 degrees over, but it was so tender and moist!!
I used a turkey tenderloin for Tgvg for just the 2 of us, with double the celery and onion. Thickened it after baking, with the stock,and poured over turkey slices to serve. Excellent seasoning. First time to make a turkey tenderloin, but won’t be the last! Thank you!