Are you looking for a delicious and versatile turkey recipe? This grilled turkey breast is a game-changer! Perfect for summer BBQs or even as a lighter alternative for Thanksgiving, this dish delivers juicy, flavorful meat with crispy, golden skin.
Plus, it saves oven space for other dishes and cooks a fraction of the time compared to a whole bird.
Easy Grilled Turkey Breast
Are you craving a show-stopping turkey dish that’s simple and satisfying? This grilled turkey breast is your answer! Whether a summer cookout or a cozy Thanksgiving dinner, this recipe offers tender, juicy meat with irresistibly crispy skin.
Skip the oven and use your grill to create a flavorful masterpiece. With a tasty brine and a garlic rub, every bite is packed with flavor. It’s quick, easy, and perfect for any occasion.
What You Will Need
Large Bone-In Turkey Breast
Wet Brine:
Cold Water
Kosher Salt
Brown Sugar
Bay Leaves
Whole Black Peppercorns
Fresh Thyme
Fresh Rosemary
Garlic Cloves, Crushed
Lemons, Quartered
Seasoning Blend:
Olive Oil
Dried Thyme
Dried Rosemary
Garlic Powder
Smoked Paprika
Black Pepper
How to Grill Turkey Breast
Brining Process
The magic of a perfectly moist turkey breast begins with the brining technique. In a large stockpot, dissolve kosher salt and brown sugar in water to create a flavorful brine.
Adding aromatics transforms a simple salt solution into a flavor-packed liquid that penetrates and seasons the meat deeply. Crushed garlic cloves, bay leaves, whole peppercorns, fresh herb sprigs, and quartered lemons infuse the brine with complex, aromatic notes.
Preparing the Turkey
Once the brine has cooled completely, submerge the turkey breast in the liquid, ensuring it’s fully covered. Refrigerate for 12-24 hours, allowing the salt and aromatics to penetrate the meat.
This process seasons the meat and helps it retain moisture during grilling. After brining, thoroughly rinse the turkey breast under cold water to remove excess salt, then pat it completely dry.
Seasoning
Before grilling, create a wet rub by combining olive oil with dried herbs and spices. Massage this mixture all over the turkey breast, paying special attention to getting the seasonings under the skin.
Grilling
Creating a two-zone cooking method on your grill is the key to perfect grilling. Aim for a consistent temperature between 325-350°F, with one side of the grill providing direct heat and the other offering a cooler zone.
Place the turkey breast skin-side up on the cooler side of the grill. Cook for approximately 15-20 minutes per pound, using a meat thermometer to monitor the internal temperature.
Finishing Up and Resting
The turkey is done when it reaches 165 degrees Fahrenheit at its thickest point.
Once the turkey reaches the proper internal temperature, remove it from the grill and tent it loosely with aluminum foil.
Allow the meat to rest for 15-20 minutes, which helps redistribute the juices and ensures a moist and tender result. Slice the turkey breast against the grain and serve with your favorite sides.
How Long to Grill Turkey Breast
Grill turkey breast for 15-20 minutes per pound, ensuring the internal temperature reaches 165°F in the thickest part. Use a meat thermometer for accuracy, and for extra flavor, add apple or hickory wood chips for a smoky touch.
Storage and Leftovers
Leftover turkey breasts can be stored in an airtight container in the refrigerator for 3-4 days. To reheat, place slices in a baking dish with a small amount of chicken broth and warm in a 325°F oven for 10-15 minutes.
Pro Tips
- Always use a meat thermometer to ensure proper doneness
- Don’t skip the rinsing step after brining
- Allow the turkey breast to come to room temperature before grilling
- Let the meat rest after cooking to retain moisture
- Experiment with different aromatic herbs in your brine for varied flavors
Other Turkey Recipes
Here are some more turkey recipes I love making.
Oven Baked Turkey and Cheese Sliders
Smoked Turkey Sliders
Traeger Turkey
Smoked Turkey Breast on a Traeger
Smoked Spatchcock Turkey on a Pit Boss
Pit Boss Smoked Turkey
Smoked Turkey Breast Pit Boss
Roast Turkey
Roasted Turkey Breast
How to Spatchcock a Turkey
Smoked Buffalo Turkey Dip
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Grilled Turkey Breast
Ingredients
- 1 whole bone-in turkey breast 4-5 pounds
Wet Brine
- 1 gallon cold water
- 1 cup kosher salt
- 1/2 cup brown sugar
- 4 bay leaves
- 2 tablespoons whole black peppercorns
- 3 sprigs fresh thyme
- 3 sprigs fresh rosemary
- 4 garlic cloves crushed
- 2 lemons quartered
Seasoning
- 2 tablespoons olive oil
- 1 tablespoon dried thyme
- 1 tablespoon dried rosemary
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
Instructions
- Begin by creating the brine in a stockpot. Combine water, salt, and brown sugar, heating and stirring until the salt and sugar completely dissolve.
- Add aromatics including garlic, bay leaves, peppercorns, herbs, and lemon. Allow the brine to cool completely before proceeding.
- Place the turkey breast in a brining bag or container, then carefully pour the cooled brine over the meat, ensuring it is fully submerged. Refrigerate the turkey in the brine for 12 to 24 hours, taking care not to exceed this time frame.
- Remove the turkey from the brine and rinse it thoroughly under cold water. Pat the turkey breast completely dry with paper towels. Create a seasoning mixture by combining olive oil with dried herbs and spices.
- Massage this seasoning all over the turkey breast, making sure to get beneath the skin. Let the seasoned turkey sit at room temperature for 30 minutes before grilling.
- Prepare your grill for two-zone cooking, aiming for a temperature between 325 and 350 degrees Fahrenheit. Place the turkey breast skin-side up on the cooler side of the grill. Cook for approximately 15-20 minutes per pound, using a meat thermometer to monitor the internal temperature.
- The turkey is done when it reaches 165 degrees Fahrenheit at its thickest point.
- Once the turkey reaches the proper internal temperature, remove it from the grill and tent it loosely with aluminum foil. s
- Allow the meat to rest for 15-20 minutes, which helps redistribute the juices and ensures a moist and tender result. Slice the turkey breast against the grain and serve with your favorite sides.
Smoke On!
Charlie
Author: Charlie Reeves
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!
You can read more about me on our About Us page.
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