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–+ servings
Overhead, zoomed in view of grilled turkey breast cut into thick slices and arranged on a serving platter with fresh herbs and lemon wedges.

Grilled Turkey Breast

easyhealthyrecipes.com/grilled-turkey-breast/
An incredible alternative to a traditional roast turkey, this grilled turkey breast is juicy, tender, and full of flavor.
Prep: 15 minutes
Cook: 1 hour 15 minutes
Brine: 6 hours
Total: 7 hours 30 minutes
Recipe makes approximately 8 servings

Equipment Needed

  • Small saucepan
  • Wooden spoon (or whisk)
  • large food-safe container with lid (or plastic wrap to cover)
  • Refrigerator
  • Cutting board
  • Paper towels
  • 2 small bowls
  • Fork (or silicone spatula)
  • Grill (see Notes)
  • Basting brush
  • Internal meat thermometer
  • Aluminum foil
  • Sharp knife

Ingredients Needed

For the Turkey Brine

  • 9 cups cold water (divided, plus more if needed)
  • ½ cup salt
  • ¼ packed cup brown sugar (see Notes)
  • ice cubes (as needed)
  • 1 tablespoon whole peppercorns
  • 3 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 2-3 bay leaves
  • 3-4 fresh sage leaves
  • 1 medium lemon (halved)
  • 1 medium orange (halved)

For the Grilled Turkey Breast

  • 1 4-7 pound bone-in turkey breast (see Notes)
  • 6 tablespoons unsalted butter (at room temperature)
  • 1 tablespoon high-quality olive oil
  • 1 tablespoon finely chopped poultry herb blend (store-bought or make your own (see Notes))
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon freshly cracked black pepper

Instructions

To Brine Turkey Breast

  • Heat small saucepan over medium-high heat. When saucepan is warm, add 3 cups cold water. Stir in ½ cup salt and packed ¼ cup brown sugar. Bring mixture to gentle boil and continue stirring until salt and sugar are completely dissolved, then remove saucepan from heat.
    Overhead view of salt and brown sugar dissolved into a saucepan of boiling water, with a wooden spoon resting against the side of the pan.
  • Add 6 cups cold water to large container. Depending on size of container, add more water as needed to ensure turkey breast will be fully submerged. Stir in salt & sugar mixture until well incorporated.
  • Add ice cubes as needed to lower water temperature - water must be cooler than room temperature when turkey is added. Gently stir in whole peppercorns, rosemary, thyme, bay leaves, and sage. Squeeze juice from one lemon half into container, then squeeze juice from one orange half into container. Add remaining lemon half and remaining orange half, then stir to incorporate liquids.
  • Place turkey breast in water bath, making sure turkey is fully submerged. Cover container with lid or plastic wrap and place container in refrigerator. Let turkey breast brine at least 6 hours but no more than 24 hours.
    Overhead view of a large glass mixing bowl containing turkey brine, aromatics, and turkey breast.

To Grill Turkey Breast

  • When ready to grill turkey, preheat grill to medium-high, approximately 375° to 400° Fahrenheit. Remove container from fridge and discard brine mixture. Rinse turkey breast well under cold running water, then place on cutting board or plate. Pat turkey dry with paper towels and set aside.
  • Add butter, olive oil, herb blend, garlic powder, onion powder, and pepper to small bowl. Stir ingredients together until fully incorporated. Transfer 1 tablespoon of compound butter to separate small bowl and set aside.
    Overhead view of a small glass mixing bowl holding a mixture of butter, herbs, and seasonings with the fork used for mixing.
  • Using hands, gently massage compound butter into turkey breast, being sure to rub butter on top of and beneath skin of turkey. Use fingers to gently break skin membrane as needed, forming pockets to push butter into. Avoid peeling skin off of turkey completely.
    Overhead view of a brined turkey breast rubbed with compound-butter on a round white plate.
  • Reduce temperature of grill to medium, between 325° to 375° Fahrenheit. Turn off burners on one half of grill, leaving burners on other half of grill turned on. If grill has 4 burners, turn off middle burners, leaving left side and right side burners on. See Notes for other grills.
  • Place turkey breast skin-side down directly onto grate over turned-off burners. Close grill lid and cook turkey over indirect heat 40 minutes. Check turkey often to make sure turkey isn't burning.
    Brined and buttered turkey breast resting directly on a gas grill grate over indirect heat.
  • After 40 minutes, carefully flip turkey breast over. Use basting brush to spread reserved 1 tablespoon compound butter over turkey, then close lid and cook 10 minutes.
    A view of a turkey breast on a grill while a hand holding a basting brush brushes additional butter over grilled skin.
  • After 10 minutes, check internal temperature of turkey breast by inserting meat thermometer into thickest area of turkey. If temperature does not yet read 160° Fahrenheit, close grill lid and cook another 10 minutes. Repeat temperature check, cooking another 10 minutes if needed, until internal temperature reads between 160° and 165° Fahrenheit. Note: actual cook time will vary depending on size of turkey breast.
  • When turkey reaches desired temperature, carefully remove turkey breast from grill and transfer to cutting board. Cover turkey with aluminum foil and let turkey breast rest at least 15 minutes.
  • Immediately prior to serving, carve turkey breast by first slicing along breastbone to separate breast meat. Once breast meat is separated, position knife perpendicular to meat and cut at slight angle, carving breast meat into ¼-inch or ½-inch thick slices, as desired.
  • Serve sliced turkey breast immediately with desired sides.

Recipe Notes

  • Grill: I used a gas grill with 4 burners, but this will work just fine with a 3, 5, or 6 burner grill, or with a charcoal grill. Just remember to cook the turkey breast over indirect heat.
  • Turkey Breast: If you buy a kosher turkey or an already-brined turkey, you can skip the brine in this recipe and go straight to grilling your turkey. Be sure to fully thaw your turkey breast if it's frozen. Not sure how large a turkey breast you need to feed your group? Consult this post for an easy formula.
  • Herb Blend: If you can’t find a prepackaged poultry blend, you can purchase rosemary, sage, and thyme individually. Chop sprigs of each herb at the same time, then use 1 tablespoon of the chopped blend in your compound butter.
  • Make it Keto: Use Brown Swerve instead of brown sugar.

Nutrition Info (Approximate)

Serving: 1serving | Calories: 406kcal | Protein: 45g | Fat: 22g | Saturated Fat: 9g | Trans Fat: 0.3g | Total Carbs: 11g | Fiber: 1g | Sugar: 7g | Net Carbs: 10g | Vitamin C: 4mg | Cholesterol: 144mg | Sodium: 7500mg | Potassium: 54mg | Calcium: 35mg | Iron: 1mg