Grilledturkeybreast Recipes

GRILLED TURKEY BREAST

Steps:

• Place turkey in a large resealable plastic bag. Combine the next five ingredients; pour over turkey. Seal and refrigerate for 8 hours or overnight, turning occasionally. , Drain and discard marinade. Grill turkey, covered, over indirect heat for 1-1/4 to 1-1/2 hours or until juices run clear and a thermometer reads 170°. Meanwhile, combine sauce ingredients in a saucepan; cook and stir over medium heat until thickened, about 5 minutes. Serve with the turkey.

BRINED GRILLED TURKEY BREAST

Steps:

• In a large saucepan, combine 1 quart water, salt, brown sugar and peppercorns. Bring to a boil. Cook and stir until salt and sugar are dissolved. Pour into a large bowl. Add remaining 1 quart cold water to cool the brine to room temperature. Add turkey breast; turn to coat. Cover and refrigerate 4-6 hours, turning occasionally., Prepare grill for indirect medium heat, using a drip pan. Meanwhile, combine basting sauce ingredients. Grill turkey, covered, until a thermometer reads 170°, 1-1/4 to 1-1/2 hours, basting occasionally with sauce. Remove to a cutting board. Cover and let stand 10 minutes before slicing.

GRILLED BONELESS TURKEY BREAST

Steps:

• Coat turkey with about 1 tbsp olive oil.
• Sprinkle with about 1/2 tsp of each of the herbs and seasonings, rubbing in until the turkey is evenly coated.
• Place a drip pan (preferable a disposable aluminum pan) in the bottom of your grill.
• If using a gas grill, light the burners on one half of the grill and heat to 300-350 degrees.
• If using a charcoal grill, place charcoal around the drip pan, light and heat until coals are glowing and about 300-350 degrees.
• Once your grill is ready, place the prepared turkey over the drip pan, cover and grill, turning about every thirty minutes, until turkey reaches an internal temperature of 160 degrees. It should take about 2 hours.
• Cover turkey with foil and let rest for 20 minutes. It's temperature will continue to rise as it rests.
• If you're grilling with charcoal, you'll need to add additional charcoal several times to keep the temperature constant.

CITRUS GRILLED TURKEY BREAST

Steps:

• For the turkey and marinade: Combine the pineapple, Worcestershire, cumin, oregano, garlic powder, onion powder, black pepper, orange zest and juice and lime zest and juice in a large bowl. Add the turkey breast, toss to coat and cover tightly with plastic wrap. (Or pour the marinade into a resealable plastic bag with the turkey breast.) Marinate, refrigerated, for 3 to 4 hours.
• For the rub: Combine the salt, oregano, cumin, onion powder, garlic powder and some black pepper in a small bowl.
• Preheat a grill to 350 degrees F.
• Remove the turkey from the marinade and pat dry with paper towels. Rub the turkey all over with the rub, then lightly oil the skin.
• Place the turkey skin-side down on the grill. Cook until the skin begins to lightly char and crisp, about 10 minutes. Flip the turkey, then cover the grill and cook until the turkey registers 165 degrees F, 40 to 45 minutes more. Loosely tent the turkey with foil and let rest for about 10 minutes before slicing.
• For serving: Serve the sliced turkey on buns with the Sweet-and-Sour Pineapple Marmalade and sliced red onion.
• Whisk the orange juice, vinegar, brown sugar and 2 tablespoons water in a medium saucepan over medium-high heat until the sugar dissolves, about 2 minutes. Add the pineapple, red onion and jalapeno. Bring to a low boil, then reduce the heat to a simmer. Cook, stirring occasionally, until the mixture thickens, 15 to 25 minutes. Season with salt and pepper. Let cool.

GRILLED TURKEY

Steps:

• Dissolve the salt and sugar in 2 gallons cold water in a large (at least 16 quart) stockpot or a clean bucket. (You can also add fresh herbs like rosemary, thyme or bay leaf, or aromatics like onions and garlic.) Add the turkey, cover and refrigerate, or set in a very cold place (that stays somewhere between 32 to 40 degrees F) for at least 12 hours and up to 24 hours.
• Remove the turkey from the brine 1 hour before grilling. Rinse well under cold water and pat dry to remove the salt.
• Prepare a charcoal grill for indirect grilling. The temperature inside the grill should be 350 degrees F.
• Place the turkey on the grill, cover and grill until an instant-read thermometer inserted in the thigh registers 175 degrees F, 2 hours 15 minutes to 2 1/2 hours. Let the turkey rest 1 hour before carving.

THE GREATEST GRILLED TURKEY

Steps:

• Prepare an outdoor grill for indirect medium-high heat.
• Rinse turkey and pat dry. Turn wings back to hold neck skin in place. Return legs to tucked position. Brush turkey with oil. Season inside and out with Italian seasonings, salt, and pepper.
• Place turkey, breast side up, on a metal grate inside a large roasting pan. Arrange pan on the prepared grill. Grill 2 to 3 hours, to an internal thigh temperature of 180 degrees F (85 degrees C). Remove turkey from grill and let stand 15 minutes before carving.

GRILLED TURKEY BREAST

Steps:

• BRINE TURKEY BREAST (OPTIONAL): Place [not too cold] water, salt (and herbs, sugar, garlic if using) in a large ziploc bag. Massage bag to help dissolve salt. Add turkey breast. Seal bag and refrigerate for 3-4 hours. If in a rush, let sit on counter for an hour.
• HEAT BBQ GRILL to medium high (about 450F/232C). Note 2 - adding wood smoke.
• MAKE SEASONING MIXTURE: Combine all ingredients in a small bowl.
• SEASON TURKEY AND GRILL: Smear seasoning mixture all over turkey including under the skin (gently separate skin from flesh). Place turkey breast on one side of grill and turn off the heat/burner under the turkey. Grill with lid closed. Adjust temperature of BBQ to achieve 350-375F (176.7-190C). After 30 minutes, turn breast 180 degrees to allow other side of turkey to be closer to the heat (for even cooking). Grill for a total of 45-60 minutes (depending on size of turkey). An instant thermometer should read 160F/71C in thickest part. In the last 2-3 minutes, turn turkey breast skin side down on heated part of grill to further brown skin if desired.
• REST, SLICE AND SERVE: Transfer turkey breast to cutting board to rest for 15 minutes, loosely covered with foil. Very important for juicy turkey! The temperature will rise to 165F/73.9C which is the temp you want. Slice all the turkey meat away from bone. Then slice horizontally into 1/4-1/2 inch (0.63-1.27cm) slices. Serve with Savory Peach Sauce, mango Sauce, peach chutney, Herb Sauce or Cranberry Relish.

GRILLED TURKEY

Steps:

• In a bowl, combine basil, oregano, parsley, garlic powder, white pepper, paprika, and onion powder. Rub mixture and olive oil over turkey breasts. Cover; refrigerate at least 1 hour.
• Heat grill to high. Season turkey with salt. Grill until seared on first side, 5 to 8 minutes. Turn turkey; move to cooler part of grill. Cover grill; cook until turkey reaches an internal temperature of 160 degrees. 10 to 20 minutes. Remove from grill; let rest 10 minutes before carving.

GRILLED HERB TURKEY BREAST

Steps:

• Combine all marinade ingredients in extra-large plastic resealable food bag; add turkey breast. Tightly seal bag; turn bag several times to coat turkey well. Place bag into 13x9-inch pan. Refrigerate, turning bag occasionally, at least 3 hours.
• Heat one side of gas grill on medium or charcoal grill until coals are ash white. Place coals to one side in charcoal grill. Make aluminum foil drip pan; place opposite coals.
• Remove turkey breast from marinade. Place marinade in 1-quart saucepan. Cook over medium-high heat until marinade comes to a boil; boil 1 minute.
• Place turkey breast onto grill over drip pan. Cover; grill, turning and basting occasionally with marinade, 2-2 1/2 hours or until internal temperature reaches 165°F and turkey is no longer pink. Discard remaining marinade.
• Place turkey breast onto platter; garnish with roasted garlic and rosemary sprigs, if desired.

FOOLPROOF GRILLED TURKEY BREAST WITH BUTTER AND HERBS

Steps:

• BUTTER AND HERB MIXTURE
• In a bowl add the softened butter, garlic, all the herbs, salt and pepper, mix well together adding more herbs if you so desire.
• PREPARING THE TURKEY BREAST
• Take out turkey breast from fridge, wash and pat very dry, let it sit out for an hour before prepping it so it's not ice cold.
• Salt and pepper the whole bird, gently loosening the skin by sliding your fingers until you reach the end of the breast, be very careful not to tear the skin.
• Take some heavy duty foil and scrunch it into a ball and position it in the cavity of the turkey to give it stability in the pan so it doesn't fall over, this will keep it straight and upright.
• Slightly melt your butter mixture and brush it all over and under the breast lifting up the skin where you loosened it and slathering it all over.
• For a gas grill we keep the temperature heated to around 350 F. consistently, so that will require some constant checking to make sure it's in the zone more or less as close as you can.
• Place the doubled pan onto the grill no cover required because you'll be shutting the lid of the grill.
• Pour some chicken or turkey stock right into the bottom of the pan about ¼ inch deep, which you'll be checking every 20 minutes so as to not dry out, you want to maintain that ¼ inch dept.
• All burners are on because the turkey breast is in a pan and not directly touching the grill.
• The turkey is done when it reaches 165 F. in the thickest part of the breast meat using a meat thermometer.
• Start checking after 50 minutes depending on size of turkey and your outdoor grill.
• When it done remove from grill, tent with foil and let it rest at least ½ hour more more like an hour for easy and smooth slicing.
• If you can get yourself an electric knife it's life changing!
• Don't forget to have your make ahead gravy ready and warmed.
• Save the drippings from the pan for extra gravy the next day or to make soup from the carcass.
• I used a gas grill here but same method would work for charcoal grill as well.

GRILLED BONELESS TURKEY BREAST

Steps:

• Gather the ingredients and preheat the grill.
• Cut butter into 8 quarter-inch wide slivers measuring an inch long. Push any extra butter into the folds created when the breast is wrapped. Salt and pepper all over.
• Make 8 half-inch slits in the top skin of the turkey breasts and slip butter into slits.
• Cook for 5 minutes at high heat, then adjust grill to medium heat. Grill until the internal temperature reaches 165 F/74 C, about 25 minutes.
• Remove and let cool 20 minutes before carving. If you need drippings for gravy, set a drip pan on bars or bricks under the rack, and remove it after the first 30 minutes or else it will burn off.
• Serve and enjoy.

GRILLED TURKEY BREAST

Steps:

• Soak wood chips in enough water to cover for about 30 minutes. Drain. Place about 1 cup of wood chips in center of each of 2 sheets of aluminum foil. Fold tightly to make 2 packets. Poke several holes with fork on both sides of packets to allow smoke to escape. Set aside.
• Prepare grill for indirect medium heat (350°F to 375°F). Preheat grill by turning all burners to medium.
• Mix butter, garlic, paprika, thyme, sage and salt in small bowl until well blended. Rub 1/2 of the mixture under skin of turkey. Rub remaining mixture over entire surface of turkey.
• Turn off burner(s) on one side of grill. Place foil packets directly on grill rack over lit burner.
• Place turkey, breast side up, directly on unlit side of grill. Close lid. Grill about 1 to 1 1/2 hours or until cooked through (internal temperature reaches 165°F). Remove from grill. Let stand 20 minutes. Transfer turkey to platter or carving board to slice.

GRILLED HONEY DIJON TURKEY BREAST

Steps:

• Combine the honey, minced chipotle, dijon mustard, and vinegar in a small bowl with a whisk and set it aside.
• Preheat the grill to medium heat if using an electric or gas grill; if using a charcoal grill, get out your grill thermometer and maintain the heat at around 350 F degrees.
• Remove turkey from the fridge and discard​ brine.
• Pat dry the turkey and brush it all over with the glaze, then place turkey on the grill and cook for 25-30 minutes, turning it over only once.
• Baste the turkey with the honey Dijon glaze throughout the cooking process with a brush.
• Be sure to baste both sides, allowing the basted layer to caramelize a little before adding another layer of glaze.
• When done, remove the turkey from heat and let rest for 5-10 minutes before slicing.

GRILLED TURKEY BREAST

Steps:

• In a medium mixing bowl, whisk the salt into the beer until it dissolves. Then, whisk in yogurt, garlic, pepper, parsley and sage until well combined.
• Put raw turkey breasts in a gallon size sealable bag and pour brine over it. Seal bag and rest it in a flat bottom dish, like a 8x8 pan. Put pan in the refrigerator and marinate for 8-12 hours, flipping the bag over at least once during that time.
• When ready to grill, take the bag out of the fridge. Remove turkey from brine and pat dry with paper towels. Let sit at room temperature while grill preheats. Discard brine.
• Preheat gas grill by turning all burners on to a grilling temperature reaching between 450° - 500° F. Wrap a brick with clean aluminum foil and place it in the grill while preheating. (Using a brick is optional but is suggested if turkey breast doesn't lay flat on the grill.)
• When grill is heated, turn off one burner, leaving at least one burner on. Spray or rub grill grates with oil on the OFF side only. Carefully lay turkey breasts on grill side with burners turned OFF, skin side down. Put on a heavy duty oven mitt and place the brick on top of the turkey breasts (this step is optional). Close the grill and let cook undisturbed for about 30 minutes. Check the temperature on your grill frequently and adjust level of the ON burner to keep grill temperature around 450° F (likely you will have to turn the ON burners up to a hotter temperature).
• At 30 minutes, remove the brick while wearing the heavy duty oven mitt and turn the turkey breast over. Take the temperature of the meat in 2 places. Refer to suggestions above in blog post to determine the best time to remove turkey from the grill, likely when breast meat reaches 160° F. If temperature is still reading low, grill for 5 minute increments skin side up, checking the temperature each time.
• Let turkey breasts rest on cutting board for 10-15 minutes untouched. Then, slice up meat or serve on the bone.

GRILLED TURKEY BREAST

Steps:

• If your turkey breast is not injected or previously brined, brining is an excellent idea. Start with a brine: 2 qt. of water and add 1/4 cup each of salt and brown sugar. Crush 2-3 cloves of garlic and add 2-3 bay leaves are optional.
• Trim and clean a 3 1/2 to 5-pound turkey breast. Add the turkey to the brine and refrigerate for 3-6 hours.
• Preheat grill to a grill surface temperature of 350° to 400°. Mix a rub of 2 tablespoons brown sugar, 1 teaspoon chili powder, 1/2 teaspoon each oregano, and cumin. Add 1 teaspoon kosher salt if you did not brine and if you are sure the breast was not injected.
• Rinse the breast carefully, pat dry then brush with a little oil. Apply the rub.
• Grill skin-side down for about 5-8 minutes to get some browning of the skin then flip and turn off the direct heat on that side of the grill with the meat. Place the thick side of the breast towards the heat. Keep the temp of the grill 350° to 375° in the area between the direct and indirect sides. Keep the lid closed and your hands off as much as possible.
• Cook until an internal temp of 165° in the thickest part and several other locations. This will vary by the weight and thickness of the turkey breast and your grill. Generally about 1 3/4 to 2 hours). DO NOT COOK BY TIME ALONE. Remove from heat and let rest for 10 minutes before serving.