How To Grill Bone In Turkey Breast?

Discover how to grill a turkey breast with a brown sugar rub to make it tasty and moist. Turkey is no longer just a Thanksgiving staple; it can also be a tasty summertime grilling treat.

For a number of years, this has been on my “bucket list” for cooking. I therefore grinned when I discovered a half-fresh, uninjected turkey breast at our neighborhood market. A thawed, previously frozen turkey breast can also be prepared as a grilled turkey breast, but a fresh turkey breast is preferable.

Although we enjoy baking a turkey breast, it was time to cross something off the list. What method should I use to grill my prize? A simple grill would be delicious, but it deserved more.

I began with a recipe for a brown sugar brine and rub that I saw in the Chicago Tribune last summer. A good beginning, but I modified, clarified, and added more information to the instructions.

This recipe calls for a bone-in, brine-free turkey breast half, but you can also use a whole butterflied turkey breast, a turkey tenderloin, or a boneless turkey breast.

What about whole frozen turkey breasts?

Yes, you can, but with some modifications.

Complete thaw before starting.

Use a large knife, remove the backbone, and split through the breast bone from the backside. Break the bone and butterfly the breast by pressing it flat.

Almost all frozen breasts are injected or brined, so DO NOT BRINE and keep the salt out of the rub.

The cooking time will vary by total weight and thickness, so watch the internal temperature and cook to 165°. If the skin is getting too brown, you need to tent it lightly with foil.

You also may need more rub to cover the increased surface area.

Warning: NEVER BRINE A PREVIOUSLY BRINED OR INJECTED TURKEY BREAST

I’m going to start with a crucial brine for a grilled turkey or turkey breast. But I want to make it clear: DO NOT BRINE A TURKEY BREAST THAT HAS BEEN INJECTED OR BRINED PRIORLY. That’s something I’ll say a few times more before we’re done.

I recommend using 2 quarts of water and 1/4 cup of salt for a typical turkey brine. Garlic, brown sugar, and a bay leaf are a few additional flavors that I’ve added, but they’re not necessary.

The brine can be used to introduce other desired favors. Add some apple cider, perhaps a quartered orange. Go wild. But the most crucial factor is that the salt-to-fluid ratio remains roughly constant. It is not an exact science, so keep it close.

A quick salt note. Table salt has the following conversions: 1 teaspoon = 1 14 teaspoon Morton salt = 2 teaspoons Diamond Crystal salt

Refrigerate for 3-6 hours. Be sure to rinse off the brine and pat dry. Additionally, if you brine, do not add salt to the rub.

You do need a grill surface thermometer. The thermometer in the grill lid is useless. Please DO NOT depend on it. Also, your grill needs to have enough surface area to handle the indirect cooking of a turkey breast. Smaller grills will not work.

We will brown the skin some, flip the skin up and turn off half the grill and point the thicker side to the heat. We want about 350° (oven roasting temperature) at the junction of the direct and indirect sides.

While this technique is for this recipe, you can see a fuller discussion of grill surface temperature in A Beginners Guide to Grill Temperature on a Gas Grill.

Even though we dislike rinsing poultry, the brine needs to be carefully removed.

You should consider your turkey to be contaminated, just like any other poultry. The directions on the package must be followed for completely thawing a frozen turkey breast.

See Chicken… To Rinse or Not to Rinse? for information on poultry safety.

A smoker box or a foil pack with holes are appropriate. Use the wood flavor you prefer but dont overdo it. Poultry will absorb smoke very well.

15 to 20 minutes per pound will be the total grilling time, but start early. You must use an instant-read thermometer and maintain accurate temperatures. The thickness of the breast will impact grilling time in addition to weight.

Yes, it may extend the cooking time some. But I prefer direct exposure to the heat.

For the final 5 to 10 minutes of grilling, lightly brush your favorite sauce on the skin. Keep the rub light if you intend to do this.

This recipe is listed in these categories. See them for more similar recipes.

If your turkey breast has not been injected or previously brined, brining is a great idea. Start with a brine: 2 qt. add 14 cup each of salt and brown sugar to 1 cup of water. Crush 2-3 cloves of garlic and add 2-3 bay leaves.

a 3 1/2 to 5 pound turkey breast, cleaned and prepared. This is about 4 ½ lbs. of turkey breast. The turkey should be added to the brine and chilled for 3-6 hours. Carefully rinse the turkey breast of the brine and pat it dry with paper towels.

The grill should be preheated to a surface temperature of 350 to 400 degrees. Clean and oil grill grates well. 2 tablespoons brown sugar, 1 teaspoon chili powder, and 1/2 teaspoon each of oregano and cumin are combined to make a rub. If you did not brine the breast or you are certain it was not injected, add 1 teaspoon of kosher salt.

Pat dry, then brush with a bit of oil. Apply the rub.

Grill the meat with the skin side down for about 5 minutes to get some skin browning, then flip it over and turn off the direct heat. Place the thick side of the breast towards the heat. Maintain the grill’s surface temperature between the direct and indirect sides at 350° to 375°. Close the lid and keep your hands away as much as you can.

Cook for about 1 1/2 to 2 hours, or until an internal temperature of 165°. The weight and thickness of the turkey breast, as well as your grill, will affect the cooking time. Please check the temperature early. DO NOT COOK BY TIME. After taking the pan off the heat, give it a 10-minute rest before slicing and serving.

Grilled Turkey Breast with Brown Sugar Rub

▢ 3 ½-5 pounds fresh turkey breast – may use a thawed frozen

▢ 2 qts water

▢ ¼ cup table salt

▢ ¼ cup brown sugar – optional

▢ 2-3 cloves crushed garlic – optional

▢ 2-3 bay leafs – optional

▢ 2 tablespoons brown sugar

▢ 1 teaspoon kosher salt – only if not brining and not injected

▢ 1 teaspoon chili powder

▢ ½ teaspoon oregano

▢ ½ teaspoon cumin

▢ 2 teaspoons oil

Brining is an excellent idea if your turkey breast is not injected or previously brined. Start with a brine: 2 qt. of water and add ¼ cup each of salt and brown sugar. Crush 2-3 cloves of garlic and add 2-3 bay leaves.

Trim and clean a 3 ½ to 5 pound turkey breast. This is about 4 ½ lbs. of turkey breast. Add the turkey to the brine and refrigerate for 3-6 hours. Rinse the brine off the turkey breast carefully and pat dry with paper towels.

Preheat the grill to a grill surface temperature of 350° to 400°. Clean and oil grill grates well. Mix a rub of 2 tablespoons brown sugar, 1 teaspoon chili powder, ½ teaspoon each oregano, and cumin. Add 1 teaspoon of kosher salt if you did not brine or if you are sure the breast was not injected.

Pat dry, then brush with a bit of oil. Apply the rub.

Grill skin-side down for about 5 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 grills surface temperature from 350° to 375° in the zone between the direct and indirect sides. Keep the lid closed and your hands off as much as possible.

Cook until internal temp of 165° (about 1 ½ to 2 hours). Time will vary by the weight and thickness of the turkey breast and by your grill. Please check early. DO NOT COOK BY TIME. Remove from heat and let rest for 10 minutes before serving.

Only brine if the breast is not injected and not pre-brined. Warning: NEVER BRINE A PREVIOUSLY BRINED OR INJECTED TURKEY BREAST

Do not add the salt to the rub if you brine or the breast was injected.

The brine can be modified for other flavors. See the post for some suggestions.

A quick salt note. 1 teaspoon table salt = 1 ¼ teaspoon Morton kosher salt = 2 teaspoons Diamond Crystal kosher salt.

To do this right, you need to check the grill surface temperature with a surface thermometer and use an instant-read thermometer to determine the endpoint. Do not try this without both of those thermometers.

Remember, the minimum safe internal temperature for turkey is 165° in the thickest part of the breast. I check 3-4 points before removal.

While this recipe is for a fresh non-injected breast, you can adopt a whole, previously frozen breast. Please see the discussion in the post above.

Im using a serving size of ½ pound. That will be a good serving; it has no seconds or leftovers built-in like my normal turkey recipes.

FAQ

How long does it take to cook a bone in turkey breast on the grill?

Place turkey breast onto grill over drip pan. Turn the turkey occasionally while grilling it for 2-2 1/2 hours, or until the internal temperature reaches 165°F and the color is no longer pink, with the cover on.

How long does it take to grill a turkey breast on the grill?

Cook over high heat for 1 to 1 1/2 hours, or until thoroughly cooked (internal temperature reaches 165°F). Remove from grill. Let stand 20 minutes. Transfer turkey to platter or carving board to slice.

How do you grill a turkey breast on a gas grill?

Grill with lid closed. Adjust temperature of BBQ to achieve 350-375F (176. 7-190C). Turn the breast 180 degrees after 30 minutes to bring the other side of the turkey closer to the heat (for even cooking). Depending on the size of the turkey, grill for a total of 45 to 60 minutes.

How long does it take to grill a turkey breast per pound?

Arrange turkey breast side up, in center of cooking grate. Place lid on grill. Cook for 11 to 13 minutes per pound, or until the juices run clear and an instant-read thermometer inserted into the thickest part of the thigh but not touching bone reads 180 degrees.