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Grilled Turkey Breast

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  • Author: Emily Roselyn
  • Prep Time: 5 minutes
  • Cook Time: 55 minutes
  • Total Time: 1hr
  • Yield: 3



When you’re lounging in the backyard or don’t want to heat up your home with the oven, grilled turkey breast is the perfect light summer cuisine.


  • 1 half turkey breast, bone in with skin. about 2 1/4-2 1/2 lbs


Brine (optional – Note 1)

  • 3 cups water

  • 3 tablespoon kosher salt

  • Optional: 1 tbsp sugar, fresh or dried herbs, 1 clove garlic cut in half


Seasoning Mixture

  • 1 1/2 tablespoon mayonnaise

  • 1/2 tablespoon Dijon mustard

  • 1 1/2 teaspoon lemon zest (from 1 lemon) or 1 tbsp lemon juice

  • 1 tablespoon finely chopped fresh thyme (or 1/2 tsp dried thyme)

  • 1/4 teaspoon each, salt and pepper


  • Turn off the heat/burner under the turkey and place it on one side of the grill. Close the lid on the grill. Preheat the grill to 350-375 degrees Fahrenheit (176.7-190C). Turn the breast 180 degrees after 30 minutes to bring the opposite side of the turkey closer to the fire (for even cooking). Grill for 45-60 minutes total (depending on size of turkey). In the thickest area, an instant thermometer should read 160F/71C. Turn the turkey breast skin side down on the heated area of the grill in the last 2-3 minutes to brown the skin even more if desired.
  • REST, SLICE AND SERVE: Place the turkey breast on a chopping board and set aside for 15 minutes to rest, lightly covered with foil. It’s crucial for a delicious turkey! The temperature will rise to 165 degrees Fahrenheit (73.9 degrees Celsius), which is the desired temperature. Remove all of the turkey meat from the bone. Then cut into 1/4-1/2 inch (0.63-1.27cm) slices horizontally. Serve with Cranberry Relish, Savory Peach Sauce, Mango Sauce, Peach Chutney, Herb Sauce, or Cranberry Relish.


  • Brining the turkey breast: Although this is an optional step, it adds taste and juiciness to the meat. Alternatively, you can buy a brined kosher turkey breast to save time.
  • To add wood smoked flavor: Place 1 1/2 – 2 cups of wood chips (apple or cherry is ideal for turkey) in tin foil to impart wood smoked flavor. To construct a cylinder, roll the foil over the wood chips. Make several holes in the foil to allow the smoke to pass through. Place the wood chips on the hot side of the grill for 5-8 minutes or until they start to smoke before adding the turkey. Keep it there while you prepare the turkey.
  • Make Ahead: The entire recipe can be prepared ahead of time (excluding the slicing), cooled, and stored in the refrigerator for up to 2 days. Slice and serve cold or at room temperature on a buffet table, in sandwiches, or chopped in a salad when ready to serve.
  • Category: Dinner
  • Method: Grill
  • Cuisine: American


  • Calories: 471kcal
  • Sugar: 1g
  • Sodium: 893mg
  • Fat: 22g
  • Saturated Fat: 6g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 4g
  • Fiber: 1g
  • Protein: 67g
  • Cholesterol: 184mg

Keywords: Grilled, Breast Turkey, Turkey, Dinner, Lunch