How long do you grill turkey breast?

1 to 1 1/2 hours on the grill, or until cooked thoroughly (internal temperature reaches 165°F). Remove the grill from the heat. Allow for 20 minutes of resting time. Transfer turkey to platter or carving board to slice.

How long does it take to grill a 3lb boneless turkey breast?

Grill for 14-15 minutes per pound of turkey breast, or until the internal temperature reaches 165 degrees F and the juices run clear.

How do you cook a turkey breast on a Weber gas grill?

Over indirect medium heat, with the lid covered, grill the turkey breast until the skin is golden and the internal temperature reaches 160 to 165oF in the thickest portion of the breast (not touching the bone), about 112 hours.

How do you grill a turkey breast on a propane grill?

Cook, stirring constantly, until the marinade comes to a boil, about 1 minute. Place the turkey breast over the drip pan on the grill. Cover and grill for 2-2 1/2 hours, flipping and basting with marinade regularly, or until internal temperature reaches 165°F and turkey is no longer pink.

How long does it take to cook a turkey breast per pound?

How long to cook a turkey breast per pound is an often asked issue when it comes to turkey. The solution is straightforward! At 350 degrees Fahrenheit, cook for 20 minutes per pound. Because my turkey breast weighed 3 pounds, I roasted it for 60 minutes at 350 degrees Fahrenheit.

Delicious Grilled Turkey Breast Recipe [Super Tasty!]

Description

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.

Ingredients

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

Instructions

BRINE TURKEY BREAST (OPTIONAL): In a big ziploc bag, combine [not too cold] water, salt (and herbs, sugar, and garlic, if using). Massage the bag to help the salt dissolve. Toss in the turkey breast. Refrigerate for 3-4 hours after sealing the bag. If you’re in a hurry, leave it on the counter for an hour.
HEAT BBQ GRILL to medium high (about 450F/232C). Note 2 – adding wood smoke.
MAKE SEASONING MIXTURE: Combine all ingredients in a small bowl.
SEASON THE TURKEY AND GRILL: Rub the spice mixture all over the turkey, even under the skin (gently separate skin from flesh).
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.

Notes

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

Nutrition

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