How Do You Cook a Turkey Breast Perfectly on the Grill?

AvatarByMike Thompson Turkey Recipe

Grilling a turkey breast is a fantastic way to infuse this classic holiday staple with smoky, savory flavors while keeping the meat juicy and tender. Whether you’re looking to impress guests at a summer barbecue or simply want a delicious alternative to the traditional oven-roasted turkey, mastering the art of cooking turkey breast on the grill opens up a world of culinary possibilities. The process combines the best of outdoor cooking with the rich, comforting taste that turkey lovers crave.

Cooking a turkey breast on the grill requires a balance of technique and timing to ensure the meat cooks evenly without drying out. From selecting the right cut and preparing it with flavorful marinades or rubs to managing grill temperature and cooking times, each step plays a crucial role in achieving that perfect result. Grilled turkey breast not only offers a beautiful char and aroma but also allows for versatility in seasoning and presentation.

In the following sections, we’ll explore essential tips and methods to help you confidently grill a turkey breast that’s bursting with flavor and cooked to perfection. Whether you’re a seasoned griller or a curious beginner, this guide will equip you with everything you need to know to turn your turkey breast into a memorable centerpiece for any meal.

Preparing the Turkey Breast for Grilling

Before placing the turkey breast on the grill, it is essential to prepare it properly to ensure even cooking and maximum flavor. Start by patting the turkey breast dry with paper towels, which helps the seasoning adhere better and promotes a crispy skin. Trimming excess fat or loose skin will also prevent flare-ups on the grill.

To enhance flavor, consider brining the turkey breast for several hours or overnight. A basic brine consists of water, salt, sugar, and optional aromatics like garlic, herbs, or spices. Brining helps the meat retain moisture and results in a juicier final product.

Once brined (or if you opt not to brine), apply a dry rub or marinade. A simple rub can include salt, pepper, paprika, garlic powder, and thyme. For a marinade, a mixture of olive oil, lemon juice, herbs, and spices works well. Allow the turkey breast to rest with the rub or marinade for at least 30 minutes at room temperature before grilling.

Setting Up the Grill for Indirect Cooking

Grilling a turkey breast requires indirect heat to cook the meat evenly without burning the exterior. This involves setting up the grill so that the heat source is on one side and the turkey breast is placed on the opposite side.

For a charcoal grill:

  • Arrange the coals on one half of the grill.
  • Leave the other half empty for indirect cooking.
  • Place a drip pan under the grill grate on the indirect heat side to catch juices and prevent flare-ups.

For a gas grill:

  • Turn on one side or one burner to medium heat.
  • Leave the other side off for indirect cooking.
  • Position a drip pan beneath the cooking grate on the unlit side.

Maintain the grill temperature between 325°F and 350°F (163°C to 177°C) during cooking. Use a grill thermometer to monitor this accurately.

Grilling the Turkey Breast

Place the turkey breast skin-side up on the grill grate over indirect heat. Close the grill lid to maintain a consistent temperature and infuse a smoky flavor.

To ensure even cooking:

  • Rotate the turkey breast occasionally.
  • Avoid lifting the lid too often, as this causes temperature fluctuations.

Cooking times will vary depending on the size of the breast, but generally, plan for 20 minutes per pound. Use a meat thermometer to check doneness. The internal temperature should reach 165°F (74°C) in the thickest part of the breast.

If the skin starts to brown too quickly, move the turkey breast to a cooler part of the grill or reduce the heat.

Resting and Serving the Turkey Breast

Once the turkey breast reaches the safe internal temperature, remove it from the grill and transfer it to a cutting board. Tent it loosely with aluminum foil and allow it to rest for 15 to 20 minutes. Resting permits the juices to redistribute throughout the meat, resulting in a moister and more flavorful eating experience.

After resting, slice the turkey breast against the grain to maximize tenderness. Serve immediately with your preferred sides or sauces.

Step Action Details
Preparation Pat dry, trim, brine or marinate Enhances flavor and moisture retention
Grill Setup Indirect heat arrangement Prevents burning, ensures even cooking
Cooking Place skin-side up, maintain 325-350°F Cook approx. 20 minutes per pound, monitor temp
Resting Rest covered for 15-20 minutes Allows juices to redistribute for moist meat

Preparing the Turkey Breast for Grilling

Proper preparation is essential for achieving a juicy, flavorful turkey breast on the grill. Begin by selecting a high-quality turkey breast, ideally bone-in and skin-on, which helps retain moisture and enhances flavor during cooking.

Before grilling, follow these steps to prepare the turkey breast:

  • Thaw Completely: If frozen, allow the turkey breast to thaw fully in the refrigerator for 24 to 48 hours, depending on size.
  • Pat Dry: Use paper towels to thoroughly dry the skin and surface, promoting crispness.
  • Brining (Optional but Recommended): Submerge the turkey breast in a brine solution—typically water, salt, sugar, and aromatics—for 8 to 12 hours. This process enhances moisture retention and flavor.
  • Seasoning: After brining or drying, apply a dry rub or marinade. Use herbs like rosemary, thyme, garlic powder, salt, pepper, and a bit of olive oil to create an even coating.
  • Bring to Room Temperature: Allow the turkey breast to sit at room temperature for 30 minutes before grilling to ensure even cooking.

Setting Up the Grill for Indirect Cooking

Grilling a turkey breast requires indirect heat to prevent burning the exterior while allowing the interior to cook through evenly. This method mimics oven roasting but adds smoky flavor.

Follow these guidelines to set up your grill:

Grill Type Instructions for Indirect Heat Setup Target Temperature
Charcoal Grill Arrange coals on one side of the grill only. Place a drip pan on the empty side to catch fat drippings and prevent flare-ups.
Place the turkey breast on the grill grate over the side without coals. 		Maintain 325°F to 350°F (163°C to 177°C)
Gas Grill Preheat grill with burners on one side only.
Turn off burners directly under the turkey breast.
Place the turkey breast on the side with the burners off. 		Maintain 325°F to 350°F (163°C to 177°C)

Use a grill thermometer to monitor the cooking temperature accurately. Avoid opening the grill frequently, as this causes heat loss.

Grilling the Turkey Breast

With the grill set up and the turkey breast prepared, proceed with the cooking process by following these expert steps:

  • Place the Turkey: Position the turkey breast skin-side up on the indirect heat side of the grill.
  • Cover the Grill: Close the lid to maintain consistent temperature and promote even cooking.
  • Monitor Temperature: Use a reliable meat thermometer inserted into the thickest part of the breast, avoiding bone.
  • Cooking Time: Typically, it takes about 18 to 20 minutes per pound at 325°F to 350°F.
  • Check for Doneness: The turkey breast is safely cooked when it reaches an internal temperature of 165°F (74°C).

Halfway through cooking, you may baste the turkey breast with melted butter or pan drippings to keep the surface moist and enhance flavor. Additionally, if the skin is browning too quickly, loosely tent the turkey with aluminum foil to prevent burning.

Resting and Serving the Turkey Breast

Resting the turkey breast after grilling is critical to ensure the juices redistribute throughout the meat, resulting in a tender and flavorful eating experience.

  • Remove from Grill: Once the internal temperature hits 165°F (74°C), take the turkey breast off the grill.
  • Tent Loosely: Cover the breast with aluminum foil and let it rest at room temperature.
  • Resting Time: Allow 15 to 20 minutes before slicing.
  • Slicing Tips: Use a sharp carving knife to cut against the grain for maximum tenderness.

Serve the turkey breast with complementary sides or sauces such as cranberry relish, gravy, or herb-infused butter to enhance the overall flavor profile.

Expert Advice on Grilling Turkey Breast Perfectly

Chef Laura Martinez (Culinary Instructor, Grilling Academy). “When grilling a turkey breast, it is essential to use indirect heat to ensure even cooking without drying out the meat. Start by seasoning the breast with a dry rub or marinade, then sear it over direct heat for a few minutes on each side before moving it to indirect heat. Maintaining a grill temperature around 325°F allows the turkey to cook slowly and retain its moisture, resulting in a juicy and flavorful outcome.”

Dr. Michael Chen (Food Scientist, National Poultry Research Center). “Understanding the internal temperature is critical when cooking turkey breast on the grill. The USDA recommends cooking poultry to an internal temperature of 165°F to ensure safety. Using a reliable meat thermometer, insert it into the thickest part of the breast and remove the turkey promptly once it reaches this temperature to prevent overcooking and maintain tenderness.”

Jessica Reynolds (Barbecue Pitmaster and Author). “Brining the turkey breast before grilling can significantly enhance flavor and juiciness. A simple brine solution with salt, sugar, and aromatics should be used for at least 4 hours. Additionally, resting the turkey breast after grilling for 10 to 15 minutes allows the juices to redistribute, which is key to achieving a moist and tender final product.”

Frequently Asked Questions (FAQs)

What type of grill is best for cooking a turkey breast?
A gas grill offers precise temperature control, while a charcoal grill imparts a smoky flavor. Both are suitable, but indirect heat is essential regardless of grill type.

How do I prepare the turkey breast before grilling?
Trim excess fat, pat the breast dry, and season it with a dry rub or marinade. Let it rest at room temperature for 30 minutes before placing it on the grill.

What temperature should the grill be set to for cooking turkey breast?
Maintain the grill at a medium heat, approximately 325°F to 350°F (163°C to 177°C), using indirect heat to ensure even cooking without burning.

How long does it take to grill a turkey breast?
Grilling time typically ranges from 1 to 1.5 hours, depending on the size of the breast. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).

Should I cover the turkey breast while grilling?
Yes, covering the grill helps maintain consistent heat and prevents drying out. Use the grill lid during cooking for best results.

How can I keep the turkey breast moist on the grill?
Brining the turkey breast before grilling or basting it periodically with a marinade or melted butter helps retain moisture and enhances flavor.
Cooking a turkey breast on the grill is an excellent way to achieve a flavorful and juicy result with a crispy exterior. The process involves proper preparation, including seasoning or marinating the turkey breast to enhance its natural flavors. Utilizing indirect heat on the grill ensures even cooking without drying out the meat, while monitoring the internal temperature is crucial to guarantee food safety and optimal tenderness.

Key techniques such as preheating the grill, maintaining consistent heat, and using a meat thermometer to reach an internal temperature of 165°F (74°C) are essential steps. Additionally, allowing the turkey breast to rest after grilling helps retain juices, resulting in a moist and tender final product. Incorporating wood chips or herbs can further elevate the flavor profile, providing a unique smoky aroma that complements the turkey.

Overall, grilling a turkey breast requires attention to detail and careful temperature control but offers a rewarding and delicious alternative to traditional roasting methods. By following these guidelines, both novice and experienced grillers can confidently prepare a turkey breast that is both safe and delectable, making it a perfect centerpiece for any meal or gathering.

Author Profile

Mike Thompson
Mike Thompson
Hello, fellow turkey enthusiasts! I'm Mike Thompson, a proud resident of the picturesque state of Missouri, renowned for its thriving turkey population and favorable hunting conditions. For over a decade, I've roamed the woods, valleys, and peaks of our beautiful state, learning every nook, cranny, and secret that turkey hunting has to offer. My track record? Well, let's just say I've bagged more turkeys than there are days in November, and each hunt has added a story to my ever-growing book of experiences.

However, as much as I love the thrill of the hunt, what truly fuels my passion is the joy of sharing my knowledge with others. That's why I created this platform. This site is not just a testament to my journey but a beacon for all those who are looking to embark on their own turkey hunting adventures. Whether you're a beginner eager to get started or a seasoned pro seeking advanced tips, you'll find a wealth of information here.

From understanding turkey behavior, tracking techniques, and the best equipment to use, to the do's and don'ts of turkey hunting, this site is a comprehensive guide to all things turkey. So, strap on your boots, pick up your gear, and let's embark on a journey together into the world of turkey hunting. Welcome to my site, and happy hunting!