A 3- to 4-pound bone-in turkey breast usually takes about 1 hour 20 minutes to 1 hour 50 minutes on a covered grill set for indirect heat at 325–350°F (163–177°C). This simple herb-and-lemon version is cooked to 165°F (74°C), then rested so the slices stay moist and are easy to carve.
Ingredients
- 1 bone-in, skin-on turkey breast, 3 to 4 lb (1.4 to 1.8 kg), thawed if frozen
- 2 tbsp (30 ml) olive oil
- 2 tbsp (28 g) unsalted butter, softened
- 1½ tsp (9 g) fine sea salt
- ¾ tsp (2 g) freshly ground black pepper
- 1 tsp (2 g) garlic powder
- 1 tsp (1 g) dried thyme
- 1 tsp (1 g) dried rosemary, crushed between your fingers
- 1 tsp lemon zest (about 2 g), finely grated
- 1 tbsp (15 ml) lemon juice
- ½ cup (120 ml) low-sodium chicken broth or water, for the drip pan
Instructions
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Prepare the grill and turkey. Set up a gas or charcoal grill for indirect cooking and preheat it, with the lid closed, to 325–350°F (163–177°C). On a gas grill, light the burners on one side and leave the other side off; on a charcoal grill, bank the coals to one side. Place a small heatproof drip pan beneath the area where the turkey will sit, and pour in the broth or water. While the grill heats, remove the turkey from its packaging, take out any neck or giblets, and pat the skin very dry with paper towels. Do not rinse raw poultry.
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Season the breast. Stir together the olive oil, softened butter, salt, pepper, garlic powder, thyme, rosemary, lemon zest, and lemon juice. Gently loosen the skin over the breast with your fingers without tearing it. Rub about half of the seasoning mixture under the skin, spreading it over the meat, then rub the rest over the skin. If the breast has a pop-up timer, treat it only as a rough signal; use a separate instant-read thermometer to confirm doneness.
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Position it over indirect heat. Set the turkey breast skin-side up on the grill grate above the drip pan, not directly over the lit burner or coals. Close the lid. Keep the grill temperature between 325 and 350°F (163 and 177°C); adjust the burner or vents as needed. Avoid opening the lid repeatedly, since each opening lets heat escape and can extend the cooking time.
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Grill until cooked through. For a 3- to 4-pound bone-in breast, plan on about 1 hour 20 minutes to 1 hour 50 minutes, but use temperature rather than the clock to decide when it is done. Begin checking after about 1 hour 15 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. USDA FSIS safe minimum temperature for turkey and all poultry is 165°F (74°C); cook until the thermometer reads at least that temperature. If it is not there yet, close the lid and check again after 10 to 15 minutes.
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Rest, then carve. Transfer the cooked turkey to a cutting board and loosely tent it with foil. Rest for 15 minutes before carving. Cut the breast meat away from the bone, then slice across the grain into pieces about ¼ to ½ inch (6 to 12 mm) thick. Spoon a little juice from the board over the slices if desired, and serve warm.
Tips
- Thaw safely and evenly. Thaw a frozen breast in the refrigerator, allowing about 24 hours for every 4 to 5 lb (1.8 to 2.3 kg); a smaller breast may thaw sooner, but check that it is fully thawed near the bone. Do not grill it from frozen, because the outside can overcook before the center reaches a safe temperature.
- Keep the heat indirect. A turkey breast placed over flames can scorch before the middle cooks. If you see flare-ups or the skin darkens too quickly, move the breast farther from the heat and lower the grill temperature slightly. Keep the lid closed as much as possible, and replenish charcoal if needed to maintain steady heat.
- Adjust the seasoning to what you have. Fresh thyme or rosemary can replace the dried herbs; use about 1 tbsp (3 g) of chopped fresh thyme or 1 tbsp (3 g) of chopped fresh rosemary in place of each teaspoon of dried herb. If you do not have lemon, use 1 tbsp (15 ml) of cider vinegar for brightness; it will taste sharper and less citrusy. Smoked paprika is another optional addition, but it gives the skin a deeper, smoky flavor.
- Do not judge doneness by color or juices. Smoked or grilled poultry can look pink near the bone even when properly cooked, and clear juices alone do not confirm safety. A reliable instant-read thermometer is the best guide. If the grill runs hot, check early; if it runs cool or the breast is particularly thick, expect the longer end of the time range.
Serving Suggestions
Serve the sliced turkey as the centerpiece of a simple meal with grilled vegetables, roasted potatoes, corn on the cob, or a crisp green salad. The lemon and herbs pair especially well with green beans, squash, and a tangy cranberry or apple relish. For a holiday-style plate, add stuffing cooked separately, gravy, and a warm bread roll. Do not cook stuffing inside this breast: it slows cooking and makes it harder to verify that both the poultry and filling have reached safe temperatures.
For an easy sauce, strain the liquid from the drip pan into a small saucepan and simmer it until slightly concentrated. Taste before adding salt, since the turkey seasoning and broth may already make it salty. The pan liquid is a light jus rather than thick gravy; whisk in a small amount of flour or cornstarch slurry if you prefer a thicker consistency, and simmer until smooth.
Variations
Garlic and paprika: Add 1 tsp (2 g) smoked paprika and ½ tsp (1 g) onion powder to the seasoning. This gives the skin a warm, smoky note without changing the indirect-grilling method.
Maple-mustard finish: Mix 1 tbsp (15 ml) maple syrup with 1 tbsp (15 g) Dijon mustard. Brush it over the skin during the final 15 to 20 minutes of grilling, once the skin has started to brown. Because the glaze contains sugar, apply it late to reduce the chance of scorching.
Spice-forward rub: Replace the thyme and rosemary with 1 tsp (2 g) ground cumin and ½ tsp (1 g) chili powder. Keep the salt, pepper, oil, and butter, and serve the turkey with lime wedges instead of lemon. This version has a more savory, gently warm flavor.
Boneless breast: A boneless turkey breast can also be grilled over indirect heat, but its shape and weight vary, so the timing may differ substantially. Start checking early and rely on the thermometer rather than assuming it needs the same time as a bone-in breast. Follow the package directions if the meat is rolled or tied, and keep any netting in place until cooking is complete if the label instructs you to do so.
Storage and Reheating
Refrigerate leftover turkey within 2 hours of cooking, storing it in a covered, shallow container. Remove the meat from the bone if that helps it cool and fit into the container. Cooked turkey keeps for 3 to 4 days in the refrigerator. For longer storage, freeze it in airtight portions for about 2 to 3 months for best quality; thaw frozen portions in the refrigerator.
Reheat only the amount you plan to eat. Put sliced turkey in a covered oven-safe dish with a splash of broth or water and warm it in a 325°F (163°C) oven until it reaches 165°F (74°C) throughout. You can also reheat it in a covered skillet over low heat, stirring or turning the slices and checking with a thermometer. Avoid prolonged high heat, which can dry out lean breast meat. Refrigerate any reheated leftovers promptly, and do not leave cooked turkey at room temperature for more than 2 hours.
Frequently Asked Questions
How long does a 3-pound turkey breast take on the grill?
At 325–350°F (163–177°C) over indirect heat, a 3-pound bone-in breast often takes around 1 hour 20 minutes to 1 hour 40 minutes. Thickness, starting temperature, grill design, and how steadily the grill holds heat all affect the timing. Start checking with a thermometer at about 1 hour 15 minutes and cook to 165°F (74°C).
How long does a 4-pound turkey breast take?
A 4-pound bone-in breast may need about 1 hour 35 minutes to 1 hour 50 minutes at the same grill temperature, though some grills or unusually thick breasts take longer. Treat the estimate as a planning guide, not a guarantee. The temperature in the thickest part, measured without touching bone, determines when it is ready.
Should I grill turkey breast over direct or indirect heat?
Use indirect heat for the main cooking. It surrounds the breast with steady, moderate heat and helps the skin brown without exposing the meat to a flame that can burn the outside. If you want extra color, briefly move it closer to the heat near the end while watching carefully, but return it to indirect heat if the skin begins to darken too fast.
Do I need to flip the turkey breast?
No. Keep a bone-in breast skin-side up throughout grilling so the skin can brown and the meat cooks gently over the drip pan. Flipping is awkward, risks tearing the skin, and is not necessary when the grill is set up for indirect heat with the lid closed.
Can I grill a turkey breast on a charcoal grill?
Yes. Arrange the lit charcoal on one side of the grill and place the breast on the opposite side, with a drip pan underneath. Adjust the vents to hold the grill near 325–350°F (163–177°C), and add a few pieces of charcoal if the temperature falls. Avoid placing the turkey directly over the coals for the full cook.
Can I grill a frozen turkey breast?
Thaw it completely in the refrigerator before seasoning and grilling. A frozen or partly frozen center can make cooking uneven and timing unpredictable. If you need to speed up thawing, keep the turkey sealed and use a safe cold-water thawing method, changing the water every 30 minutes, then cook it promptly; never thaw poultry on the counter.
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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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