Grilled Turkey Breast is perfect for a smaller Thanksgiving or a healthier year-round change of pace. Use traditional seasoning or make BBQ with the recommended brown sugar dry rub.
Easy to do with the simple instructions. You can use a fresh or frozen turkey breast with or without bones, skin on or off. Just season it to your liking.
Turkey breast, with or without bones; oil, such as vegetable oil, olive oil, or butter; brine and rub; other seasonings, such as fresh thyme, basil, rosemary, or other herbs; pepper;
Fire up the backyard BBQ grill for this easy recipe. You don’t need an oven. Just get the turkey ready, set the grill to the right temperature, put it on the grill, and come back in a few hours.
This recipe is great for any smaller gathering when you dont need a whole turkey. Its also a perfect summer change of pace or for a smaller holiday feast. Use the suggested brown sugar spice, a BBQ rub, or season like a traditional holiday bird.
Grilling boneless turkey breast is one of my favorite things to cook in the summer. It’s quick and easy to make, and you end up with incredibly moist, juicy and flavorful turkey off the grill. Not to mention, the smell of the turkey cooking over the fire is amazing!
In this article, I’ll walk you through my simple process for grilling the most perfect boneless turkey breast, along with all my tips and tricks Trust me, if you follow these steps, you’ll end up with turkey so good your guests will be begging for the recipe
Step 1: Choose the Right Size Turkey Breast
The first step is picking out just the right size boneless, skinless turkey breast at the grocery store or butcher shop I usually go for a breast that’s 2-3 pounds, which is enough for 4-6 people.
Anything larger can be harder to cook evenly. The breast is basically one solid piece of meat, so you want something that will fit comfortably on your grill grates.
Step 2: Brine That Bird!
Now here comes one of the most important steps – brining your turkey breast before grilling. I cannot stress enough how much brining improves the flavor and moisture of the turkey.
It helps the meat absorb more moisture and seasoning. All you need is some salt, sugar and aromatic ingredients like garlic, peppercorns, rosemary, etc. Most brines only take an hour or less.
I like to make a simple brine with 1/2 cup salt, 1/2 cup brown sugar and some smashed garlic cloves bay leaves and whole peppercorns. Submerge the turkey breast in the brine cover and refrigerate for 1 hour. It makes all the difference!
Step 3: Pat Turkey Dry and Coat in Oil
Once the hour of brining is up, remove the turkey breast from the brine and pat it completely dry with paper towels. We want the outside of the turkey to get nice and crispy on the grill.
Next, drizzle some olive oil over the breast and use your hands to rub it all over the meat. This helps promote even browning and caramelization on the grill.
Step 4: Get Your Grill Hot!
Now it’s time to fire up your grill. You’ll want the grill heat to be medium-high, around 400-450??F. I prefer to use charcoal for the best flavor, but gas grills work well too.
The key is getting the grill hot before putting the turkey on. This helps sear the outside of the breast quickly to lock in all the juices.
If using charcoal, let the coals get hot and ashy before grilling. Use tongs to scrape the grates clean too. You want a clean, hot cooking surface for perfect grill marks.
Step 5: Sear Each Side for 2-3 Minutes
Alright, grill is hot and ready to go! Gently place the oiled turkey breast directly over the heat. Resist the urge to move it around. Let it sear until nice grill marks form, about 2-3 minutes per side.
You’ll know it’s ready to flip when it easily releases from the grates. Get a nice sear on both sides, which caramelizes the meat and gets that amazing grill flavor.
Don’t worry if there’s some flames or flare-ups, this is normal with the fat dripping. Just keep an eye on it.
Step 6: Move to Cooler Side of Grill to Finish
Once seared on both sides, move the turkey breast to the cooler side of the grill, or turn the heat down to medium-low.
Now we let it gently finish cooking through until the internal temperature reaches 165??F. This will take 15-30 minutes depending on thickness.
Rotating the breast every 5 minutes or so will promote the most even cooking. Use an instant-read thermometer to monitor the temp.
Step 7: Let It Rest Before Slicing
When the turkey breast hits 165??F in the thickest part, remove it from the grill to a cutting board. It needs to rest for 10-15 minutes before slicing.
This resting time allows the juices to reabsorb back into the meat fibers. If you skip this step, the turkey will leak juices all over when you slice into it.
After resting, use a sharp knife to slice the turkey breast thinly against the grain. This gives you the most tender slices.
Tips for Juicy, Flavorful Grilled Turkey
To recap, follow these tips for the juiciest and most flavorful grilled turkey breast:
- Brine for 1 hour before grilling to infuse flavor and moisture
- Pat turkey completely dry before oiling and grilling
- Get the grill very hot before searing to caramelize the meat
- Sear 2-3 minutes per side to get grill marks
- Move to indirect heat on grill to finish cooking until 165??F
- Let rest 10-15 minutes before slicing to reabsorb juices
- Slice against the grain for tenderest texture
With this simple grilling method, your turkey breast will come out incredibly moist and packed with delicious charred grill flavor. I like to serve grilled turkey breast with chimichurri sauce and grilled vegetables.
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Suggested Brown Sugar BBQ Dry Rub
- 2 tablespoons of brown sugar
- 1 teaspoon of kosher salt
- 1 teaspoon of chili powder
- ½ teaspoon of oregano
- ½ teaspoon of cumin.
Serve the BBQ version with Memphis BBQ Sauce or your favorite BBQ sauce.
❄️Storage of leftover turkey
Store leftovers in an airtight container. Refrigerate for 4 days or freeze for 3 months.
Yes, use a smoker box or a foil pack with holes. Use the wood flavor you prefer, but dont overdo it. Poultry will absorb smoke very well.
Yes, it may extend the cooking time some. But I prefer direct exposure to the heat.
You can brush the skin lightly with your favorite sauce for the last 5-10 minutes of grilling. If you are planning to do this, keep the rub light.
According to the USDA, turkey must be cooked to at least 165° for safety reasons, just like any other poultry.
We don’t like to rinse chicken, but the brine needs to be carefully washed off. For more information, see Chicken: To Rinse or Not to Rinse?
A frozen turkey breast should be thawed fully according to the package instructions.
- ▢ 4-7 pounds turkey breast – whole or half
- ▢ 2 qts water
- ▢ ¼ cup table salt
- ▢ ¼ cup brown sugar – optional
- ▢ 2-3 cloves crushed garlic – optional
- ▢ 2-3 bay leafs – optional
- ▢ 2 tablespoons brown sugar
- ▢ 1 teaspoon kosher salt – only if not brining
- ▢ 1 teaspoon chili powder
- ▢ ½ teaspoon oregano
- ▢ ½ teaspoon cumin
- ▢ 2 teaspoons oil
- If your turkey breast hasn’t been injected or brined before, brining it is a great idea. Make a brine by mixing 2 quarts of water with ¼ cup of Morton Kosher or table salt. You can also include ¼ cup of brown sugar, two to three crushed garlic cloves, or two to three bay leaves.
- Trim and clean 4-7 pound turkey breast. A half-breast is fine. If brining, put the turkey in the brine and put it in the fridge for three to six hours. Take care to rinse the brine off the turkey breast and pat it dry with paper towels.
- Warm the grill up until the surface is between 350° and 400°. Clean and oil grill grates well.
- Add a rub made of 2 tablespoons brown sugar, 1 teaspoon kosher salt, 1 teaspoon chili powder, ½ teaspoon oregano, and ½ teaspoon cumin if you want to.
- Dry it off, then brush it with butter or oil, and then add the rub or seasoning of your choice. Just salt and butter are fine.
- For grill marks, put the meat on the grill skin-side down for five minutes and then flip it over. Close the lid and stay away from it as much as possible.
- For about 1 ½ to 2 hours, cook until the internal temperature reaches 165°. The time will depend on how thick and heavy the turkey breast is and what kind of grill you use. Please check the temperature early. DO NOT COOK BY TIME.
- Take it off the heat and let it sit for 10 minutes before cutting it up and serving it.
How To Grill A Turkey Breast – Ace Hardware
FAQ
How long does a turkey breast take on the grill?
Do you cover turkey with foil when grilling?
Is boneless turkey breast already cooked?
Can a boneless turkey breast be grilled?
Boneless turkey breast can be grilled on a gas grill, charcoal grill, or even in an oven. It can be grilled whole or sliced into strips or chunks. It can be marinated or seasoned with a variety of different flavors. Grilled boneless turkey breast is a great addition to any summer barbecue or cookout. How to cook a turkey breast on a grill?
How to cook a turkey breast on a grill?
Instructions 1. Preheat your grill to medium heat. 2. Rinse the turkey breast and pat it dry. 3. Season the turkey breast with salt, pepper, and olive oil. You can also add your favorite seasonings, such as garlic powder, onion powder, or paprika. 4. Place the turkey breast on the grill and cook for 6-8 minutes per side, or until cooked through.
How long do you Grill a skinless turkey breast?
To grill a boneless, skinless turkey breast, preheat your grill to medium-high heat. Place the turkey breast on the grill, skin-side down. Grill the turkey breast for 5-7 minutes per side, or until the internal temperature reaches 165 degrees Fahrenheit. Once the turkey breast is cooked, let it rest for 10 minutes before slicing and serving.
How long do you cook a skinless turkey breast?
Place the turkey breast on the grill. Now it’s time to cook the turkey breast. Place the breast on the grill, directly over the heat. Cook the breast for about 5 minutes per side, or until the internal temperature reaches 165 degrees Fahrenheit. 6. Baste the turkey breast with butter or olive oil.
How do you cook a boneless turkey breast on a charcoal grill?
Place the boneless turkey breast on the cooler side, away from the lit burner. Add a drip pan underneath to catch drippings. Charcoal grill: Bank charcoal on just one side of the grill, leaving the other empty. Place a drip pan in the empty side and put the turkey breast over the pan, away from the coals. Either way, setup takes just a few minutes.
What temperature should a boneless turkey breast be grilled?
boneless turkey breast is a delicious and versatile protein that can be grilled in a variety of ways. It is a great source of protein, vitamins, and minerals, and it is relatively low in fat. When grilling boneless turkey breast, it is important to cook it to an internal temperature of 165 degrees Fahrenheit.