Description
This Grilled Turkey Breast recipe offers a juicy, flavorful main dish featuring a tender turkey breast grilled to perfection. Optionally brined for enhanced moisture and taste, the turkey is seasoned with a zesty herb and mayonnaise mixture and cooked on a BBQ grill for a smoky, savory finish. Perfect for outdoor cooking and festive occasions, it is served sliced and pairs wonderfully with sauces like Savory Peach Sauce or Cranberry Relish.
Ingredients
Turkey Breast
- 1 half turkey breast, bone in with skin, about 2 1/4-2 1/2 lbs
Brine (Optional)
- 3 cups water
- 3 tablespoons kosher salt
- Optional: 1 tablespoon sugar
- Optional: Fresh or dried herbs
- Optional: 1 clove garlic, cut in half
Seasoning Mixture
- 1 1/2 tablespoons mayonnaise
- 1/2 tablespoon Dijon mustard
- 1 1/2 teaspoons lemon zest (from 1 lemon) or 1 tablespoon lemon juice
- 1 tablespoon finely chopped fresh thyme (or 1/2 teaspoon dried thyme)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Brine Turkey Breast (Optional): In a large ziplock bag, combine water and kosher salt, adding optional sugar, herbs, and garlic if desired. Massage the bag gently to dissolve the salt completely. Place the turkey breast inside the bag, seal it, and refrigerate for 3-4 hours. If pressed for time, let it sit at room temperature for 1 hour instead.
- Heat the Grill: Preheat your BBQ grill to medium-high heat, aiming for a temperature of approximately 450°F (232°C). To add wood smoke flavor, prepare wood chips in foil and place on the grill until smoking (see Notes).
- Make Seasoning Mixture: In a small bowl, mix together mayonnaise, Dijon mustard, lemon zest or juice, fresh thyme, salt, and pepper until well combined.
- Season Turkey and Grill: Gently separate the skin from the turkey breast and smear the seasoning mixture all over the meat, including under the skin for maximum flavor. Place the turkey breast on one side of the grill, then turn off the burner beneath it to cook indirectly. Close the grill lid and adjust the heat to maintain a temperature between 350-375°F (176.7-190°C). After 30 minutes, rotate the turkey breast 180 degrees to ensure even cooking. Continue grilling for a total of 45-60 minutes or until an instant-read thermometer registers 160°F (71°C) in the thickest part. In the last 2-3 minutes, flip the turkey skin side down over the hot side of the grill to brown the skin if desired.
- Rest, Slice, and Serve: Transfer the turkey breast to a cutting board and loosely cover it with foil. Let it rest for 15 minutes to allow the juices to redistribute and the internal temperature to rise to 165°F (73.9°C). Slice the meat away from the bone, then cut horizontally into 1/4 to 1/2 inch (0.63-1.27 cm) thick slices. Serve with your choice of sauces such as Savory Peach Sauce, Mango Sauce, Peach Chutney, Herb Sauce, or Cranberry Relish.
Notes
- Brining: Optional but recommended to enhance flavor and juiciness. Alternatively, purchase a kosher turkey breast which is pre-brined.
- Adding Wood-Smoked Flavor: Use 1 1/2 to 2 cups of apple or cherry wood chips placed in a foil pouch with holes poked in it. Set on the hot side of the grill for 5-8 minutes before adding the turkey to create a flavorful smoke.
- Make Ahead: The grilled turkey breast can be made ahead, cooled, and refrigerated up to 2 days before slicing. Serve cold, at room temperature, or use in sandwiches and salads.
- Prep Time: 15 minutes plus 3-4 hours if brining
- Cook Time: 45-60 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American