A 5-pound bone-in turkey breast takes about 1 hour 45 minutes to 2 hours 15 minutes on a gas grill set for indirect heat at 325–350°F (163–177°C). Season it with herb butter, grill it skin-side up, and use a thermometer—not the clock alone—to know when it is safely cooked and ready to rest.
Ingredients
- 1 bone-in, skin-on turkey breast, about 5 lb (2.3 kg), fully thawed
- 4 tbsp unsalted butter, softened (56 g)
- 1 tbsp olive oil (15 ml)
- 2 tsp kosher salt (about 10 g; use less if using fine table salt)
- 1 tsp black pepper (about 2 g)
- 1 tsp sweet paprika (about 2 g)
- 1 tsp garlic powder (about 3 g)
- ½ tsp onion powder (about 1 g)
- 1 tsp dried thyme (about 1 g)
- 1 medium lemon, zested (about 1 tbsp zest / 6 g)
- 1 cup water for the drip pan (240 ml)
Instructions
- Thaw and prepare the turkey. If frozen, thaw the breast in its original wrapping on a tray in the refrigerator; allow roughly 24 hours for every 4–5 lb (1.8–2.3 kg), and give it extra time if the center is still icy. Remove the packaging and any neck or giblet packet. Pat the skin and cavity dry with paper towels. Do not rinse raw poultry, since splashing can spread bacteria around the sink.
- Season the breast. Mix the softened butter, olive oil, salt, pepper, paprika, garlic powder, onion powder, thyme, and lemon zest. Gently loosen the skin over the breast meat with your fingers, taking care not to tear it. Spread about half the mixture under the skin, then rub the rest over the skin. If the breast is tied with butcher’s twine, leave it in place for more even cooking. Wash your hands and any surfaces that touched raw turkey.
- Set up the gas grill for indirect heat. Preheat the grill with the lid closed, then turn off the burner or burners beneath one side and leave the other side on. On a two-burner grill, light one burner and leave the other off; on a three-burner grill, use the outside burner or burners and keep the turkey over the unlit area. Adjust the lit burner as needed to hold the temperature near the turkey at 325–350°F (163–177°C). A grill thermometer at grate level is more useful than relying only on the lid gauge.
- Position the drip pan and turkey. Set a sturdy foil or metal pan under the unlit cooking area and pour in the measured water. Place the turkey breast-side up on the grill grate above the pan, not directly over a lit burner. Keep the breast away from direct flame and close the lid. The water helps catch drippings and reduces the chance of grease flaring; it is not a substitute for checking the grill temperature.
- Grill until the center reaches a safe temperature. Cook with the lid closed, keeping the grill in the target range. A 5-pound bone-in breast generally needs about 1 hour 45 minutes to 2 hours 15 minutes, but grill design, outdoor temperature, wind, and the breast’s shape can change the timing. Begin checking around 1 hour 30 minutes. Insert an instant-read thermometer into the thickest part of the breast without touching bone, and check a second thick area if the breast is uneven. The USDA FSIS safe minimum internal temperature for poultry is 165°F (74°C); confirm that temperature in the meat before taking it off the grill.
- Rest, then carve. Transfer the cooked breast to a clean cutting board and loosely tent it with foil. Rest for 20 minutes so the juices settle and carving is easier; do not use the rest to make up for a temperature reading below 165°F (74°C). Cut along the breastbone, then slice the meat across the grain. Serve warm, with any collected drippings spooned over the slices if desired.
Tips
- Use a thermometer in the meat. Grill lid readings can differ from the temperature at the cooking grate, and a timer cannot account for every grill or turkey shape. Keep the thermometer probe away from bone, which can give a misleading reading.
- Keep the lid closed as much as possible. Each long peek lets heat escape and can extend cooking time. Check the grill temperature occasionally and open the lid only when you need to check the turkey or adjust the burners.
- Adjust salt for the turkey you bought. Some turkey breasts are injected or pre-brined and may already be salty. Check the package; if it says seasoned, kosher, or enhanced with a salt solution, reduce the added salt or omit it. Unsalted butter is easiest to control, but salted butter can work if you cut back on salt.
- Protect the skin from flare-ups. Keep the bird over the unlit burners and make sure the drip pan sits below it. If fat catches fire, move the turkey away from the flare if safe, turn down or off the affected burner, and keep the lid closed until the flare subsides.
Serving Suggestions
Serve the carved turkey with grilled or roasted vegetables, mashed potatoes, cornbread, or a crisp green salad. The lemon and thyme in the butter suit simple sides, while cranberry sauce or a tart apple chutney adds a bright contrast. For a fuller meal, add dinner rolls and a gravy made separately on the stove.
The drip pan may catch flavorful juices, but they can be diluted by the added water and exposed to raw-poultry drippings. For gravy, strain the liquid and bring it to a full boil as part of a proper gravy recipe; do not serve drippings straight from the pan. If you want more gravy, make a separate batch with broth and a flour or cornstarch thickener.
Variations
Change the herbs: Swap the thyme for 1 teaspoon dried rosemary or sage (about 1 g), or use 1 tablespoon chopped fresh herbs (about 3 g). Fresh herbs give a greener, more pronounced flavor; finely chop them before mixing into the butter. A little orange zest can replace the lemon zest for a rounder citrus note.
Make it dairy-free: Replace the butter with 4 tablespoons (56 g) of a firm dairy-free butter alternative, or use 3 tablespoons (45 ml) olive oil. The oil version will not form the same creamy herb paste, but it still helps the seasoning adhere and encourages browning.
Use a boneless breast: A boneless breast is usually smaller and cooks faster, so begin checking it early—often around 1 hour for a 3–4 lb (1.4–1.8 kg) roast. Keep indirect heat and use the same 165°F (74°C) safety temperature. Follow any netting or trussing directions on its packaging, and do not rely on the bone-in timing.
Add gentle smoke: For a smoky flavor, use a small amount of food-safe wood chips in a smoker box made for gas grills, following the grill manufacturer’s directions. Apple or pecan wood gives a mild aroma. Avoid placing loose chips where they can fall onto a burner, and keep the grill temperature in range rather than adding wood until the smoke becomes heavy.
Storage and Reheating
Refrigerate leftover turkey within 2 hours of cooking, dividing large portions into shallow containers so they cool promptly. Keep it covered in the refrigerator for 3–4 days. For longer storage, freeze sliced or pulled turkey in airtight freezer-safe packaging; it keeps its best quality for about 2–3 months. Label the package with the date, and thaw frozen leftovers in the refrigerator rather than on the counter.
Reheat only the amount you plan to serve. Add a spoonful of broth or water, cover, and warm in a 325°F (163°C) oven or in the microwave until the center reaches 165°F (74°C), the USDA FSIS temperature for reheated leftovers. Stir or rearrange microwave portions partway through heating so they warm evenly. Avoid repeated cooling and reheating, which can dry the meat and makes safe handling harder.
Frequently Asked Questions
How long does a turkey breast take per pound on a gas grill?
At 325–350°F (163–177°C) with indirect heat, a bone-in breast commonly takes roughly 20–27 minutes per pound, but that is only a planning estimate. Shape, starting temperature, grill calibration, and weather all affect the time. Start checking early and cook to 165°F (74°C) in the thickest part.
Should I grill turkey breast over direct or indirect heat?
Use indirect heat: keep the turkey over burners that are turned off, with the lit burner or burners heating the other side of the grill. This cooks the breast more gently and helps prevent the skin and drippings from burning. Keep the lid closed to hold a steady oven-like temperature.
Can I cook a frozen turkey breast on the grill?
Thaw it completely in the refrigerator before grilling. A frozen or partly frozen center makes the cooking time unpredictable, and the outside can overcook before the middle reaches a safe temperature. Allow about 24 hours of refrigerator thawing per 4–5 lb (1.8–2.3 kg), then check that no icy areas remain.
Why is my grilled turkey breast dry?
Turkey breast can dry out if it cooks too long or the grill runs hotter than intended. Keep the breast away from direct flame, monitor the grill temperature, and begin checking the meat before the estimated finish time. Remove it once the thickest parts register 165°F (74°C), then rest it for 20 minutes before slicing.
Can I cook the turkey breast with the grill lid open?
For this indirect-heat method, keep the lid closed. The closed lid holds a steadier temperature and allows heat to circulate around the breast, much like an oven. Opening it briefly to check the temperature is fine, but leaving it open slows cooking and makes the grill temperature less consistent.
Do I need to flip the turkey breast?
No. Keep it breast-side up over the unlit part of the grill throughout cooking. Flipping a large, hot breast is awkward and can tear the skin or spill hot drippings, while indirect heat cooks the upper surface without needing to turn it.
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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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