This grilled turkey breast is seasoned with lemon, garlic, rosemary, and thyme, then cooked over indirect heat on a gas grill. The gentle, covered grilling method helps a boneless breast cook evenly, while a thermometer—not guesswork—keeps it from drying out.
Ingredients
- 1 boneless, skinless turkey breast, 3 1/2 lb (1.6 kg), thawed
- 2 tbsp olive oil (30 ml)
- 1 tbsp fresh lemon juice (15 ml)
- 1 tsp finely grated lemon zest (about 2 g)
- 3 garlic cloves, finely grated or minced (about 9 g)
- 1 tbsp finely chopped fresh rosemary (about 3 g)
- 2 tsp fresh thyme leaves (about 2 g), or 3/4 tsp dried thyme (about 1 g)
- 1 tsp sweet paprika (about 2 g)
- 1 1/2 tsp kosher salt (about 9 g; use less if using fine table salt)
- 1/2 tsp freshly ground black pepper (about 1 g)
- 1/2 cup water (120 ml), for the drip pan if needed
Instructions
- Set up the grill. Arrange the burners for two-zone cooking: leave one side on and the burner or burners under the turkey off. Close the lid and preheat the grill to 325–350°F (163–177°C), allowing about 15 minutes. The exact burner settings depend on your grill, so use its built-in thermometer as a starting point and adjust until the temperature is steady. Place a small, sturdy foil drip pan beneath the cooking grate on the unlit side. Add the measured water if the pan is dry or you want to reduce the chance that drippings will scorch.
- Season the turkey. While the grill heats, pat the turkey breast dry with paper towels. If it has a loose flap of meat, tuck it underneath; tie the breast at intervals with kitchen twine if needed to make its thickness more even. In a small bowl, stir together the olive oil, lemon juice and zest, garlic, rosemary, thyme, paprika, salt, and pepper. Rub the seasoning over every surface of the turkey. If the breast came in netting, follow the package directions; remove plastic packaging and any absorbent pad before cooking.
- Start cooking over indirect heat. Put the breast on the grate above the drip pan, on the unlit side, with the thicker end facing the hotter part of the grill. Keep the lid closed as much as possible. Aim to hold the grill between 325°F and 350°F (163–177°C); open the lid briefly to check the grill and turn the breast if one side is browning faster. Avoid placing the meat directly over a lit burner for the main cooking time, because direct heat can char the outside before the center is done.
- Monitor the temperature. Begin checking after about 60 minutes, then check every 10 to 15 minutes. Insert an instant-read thermometer into the thickest part of the breast, taking care not to touch the grate or probe through to the other side. If the grill temperature has dipped, adjust the burner and allow more time; if it has climbed above the target range, reduce the heat. The time is an estimate, since breast shape, starting temperature, and grill performance all affect how quickly it cooks.
- Finish safely. Cook until the thickest part reaches 165°F (74°C). The USDA FSIS safe minimum internal temperature for poultry is 165°F (74°C), checked with a food thermometer. If you want more color, move the breast briefly over the lit side near the end, turning it carefully and watching for flare-ups from dripping oil. This browning is optional; do not use color or clear-looking juices as a substitute for checking the temperature.
- Rest, then carve. Transfer the turkey to a clean cutting board and rest it for 15 minutes before slicing. Resting gives the juices time to settle and makes the breast easier to carve, but it does not replace reaching the safe temperature during cooking. Remove any twine, then slice across the grain into pieces about 1/4 to 1/2 inch (6–12 mm) thick. Spoon a little of the board’s collected juice over the slices if desired, keeping the cooked meat separate from anything that touched raw turkey.
Tips
- Start with fully thawed meat. Thaw a frozen turkey breast in the refrigerator, not on the counter. A partly frozen center can make the outside cook too long before the middle reaches a safe temperature. If the package includes a net, check whether the manufacturer says it is oven-safe before leaving it on for grilling.
- Use a thermometer in the right place. Probe the thickest section from the side if that makes it easier to reach the center. Check more than one spot if the breast has an irregular shape. A grill lid thermometer measures the air near the lid, not the turkey itself, and neither it nor the cooking time confirms doneness.
- Keep the lid closed and the heat indirect. Every long lid-open check lets heat escape and can lengthen cooking. If your grill runs hot, turn down the active burner rather than moving the turkey directly over flame. Keep a spray bottle of water nearby for small flare-ups, but do not spray the turkey or use water near a grease fire.
- Adjust the herbs and salt thoughtfully. Dried rosemary can replace fresh, but use about 1 tsp dried (1 g) in place of the 1 tbsp fresh because dried herbs are more concentrated. Fine table salt is denser than kosher salt, so use roughly 1 tsp (6 g) instead of 1 1/2 tsp kosher salt. You can also omit the lemon zest; the result will be less fragrant, though the lemon juice still brightens the seasoning.
Serving Suggestions
Serve the sliced turkey warm as the main dish, with the slices slightly overlapping on a platter. It pairs well with grilled vegetables such as zucchini, peppers, or corn, since those can share the grill while the turkey rests. For a fuller meal, add potato salad, roasted potatoes, rice pilaf, or a simple green salad. A spoonful of pan drippings can add savory flavor, but taste before adding extra salt because the seasoning has already flavored them.
If you are serving a group, carve only what you expect people to eat right away and keep the rest of the breast covered loosely with foil. That helps the uncut portion stay warmer and juicier than a platter of thin slices left exposed. Offer lemon wedges, a mild mustard sauce, or a bowl of cranberry relish on the side so guests can choose a sharper or sweeter accent without changing the seasoning of the whole roast.
Variations
Smoky paprika and cumin: Replace the thyme with 1 tsp ground cumin (about 2 g) and use smoked paprika instead of sweet paprika. This gives the turkey a deeper, earthy flavor. Keep the lemon, garlic, salt, and pepper as written so the seasoning remains balanced.
Maple-herb finish: Stir 1 tbsp maple syrup (15 ml) into the oil and herb mixture. The added sugar can darken quickly, so stay with indirect heat and skip the optional direct-heat browning unless the turkey is closely watched. This variation tastes gently sweet rather than like a glazed ham.
Boneless breast with skin: If your turkey breast has skin, pat it very dry and season under the skin as well as on top. Begin skin-side up over indirect heat. The skin may not become as crisp as it would in an oven, but a brief finish over the lit side can help it brown; watch carefully because rendered fat can cause flare-ups.
Bone-in breast: A bone-in breast can use the same lemon-herb seasoning and indirect-grill setup, but it will usually take longer and may cook less evenly than the boneless cut in this recipe. Begin checking early, use the thermometer in the thickest meat without touching bone, and rely on the same 165°F (74°C) poultry safety temperature rather than copying the boneless timing.
Storage and Reheating
Refrigerate leftover turkey within 2 hours of cooking, storing it in a shallow airtight container. Cooked turkey keeps for 3 to 4 days in the refrigerator. For the best texture, store larger pieces rather than very thin slices, then carve what you need when serving. Keep sauces and sides in separate containers when practical, and do not put cooked turkey back on a plate or board that held raw poultry unless it has been washed thoroughly.
For longer storage, freeze the turkey in a freezer-safe, well-sealed container or bag for about 2 to 3 months for best quality. Thaw it in the refrigerator before reheating. Warm slices gently in a covered dish with a spoonful of broth or water, or reheat a larger piece covered so it loses less moisture. Reheat leftovers to 165°F (74°C), checking the center with a food thermometer. Use only the amount you plan to serve, since repeated cooling and reheating can affect quality.
Frequently Asked Questions
How long does turkey breast take on a gas grill?
For a 3 1/2 lb (1.6 kg) boneless breast at 325–350°F (163–177°C), plan on about 1 hour 20 minutes, then allow 15 minutes to rest. That is a planning estimate, not a guarantee: a thinner breast may finish sooner, and a cold or unusually thick breast may take longer. Start checking the internal temperature at about 60 minutes and cook to 165°F (74°C).
Should I grill turkey breast with direct or indirect heat?
Use indirect heat for most of the cooking. On a gas grill, turn on the burner or burners on one side and place the turkey over the unlit side, above a drip pan. This lets the covered grill cook the breast more like an outdoor oven and lowers the risk of burning its surface. A short direct-heat finish is optional for browning, but it needs close attention.
Do I need to brine the turkey breast first?
No. This recipe seasons the turkey just before grilling, so there is no required brining or overnight wait. If the package says the breast is already brined, enhanced, or injected with a salt solution, use less salt in the rub or omit it to avoid an overly salty result. A separate brine will change the timing and seasoning balance, so pat the breast dry and do not add the full salt amount automatically.
Can I cook a frozen turkey breast on the grill?
Do not put a frozen breast straight on the grill for this recipe. It is difficult to cook it evenly, and the outside can overcook while the center remains too cold. Thaw it in the refrigerator first; a large breast may need a day or more, depending on its size. Keep it refrigerated while thawing and remove the packaging and absorbent pad before seasoning.
Why is my grilled turkey breast dry?
The most common cause is cooking it past the safe temperature, especially when relying on a time estimate or the color of the meat. Check the center with a thermometer and remove the breast once it reaches 165°F (74°C). A steady indirect grill, a short rest, and slicing across the grain also help the meat seem more tender. Very thin slices lose moisture faster, so carve close to serving time.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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