30 Delicious Grilled Turkey Breast Recipe Ideas

Welcome to grilling season! If you’re looking to shake up your dinner routine with something lean, flavorful, and perfect for quick weeknight meals or weekend gatherings, you’ve come to the right place. We’ve gathered 30 delicious grilled turkey breast recipes that will make this healthy protein the star of your plate. Get ready to fire up the grill and discover your new favorite dish!

Lemon Herb Grilled Turkey Breast

Perfectly juicy grilled turkey that’ll make you the star of any backyard bash. Pound that breast thin for maximum flavor penetration, then let the zesty lemon-herb marinade work its magic. This isn’t your grandma’s dry turkey—this is next-level grilling that’ll have everyone asking for seconds.

Ingredients

– 1.5 lbs boneless turkey breast, butterflied
– 3 tbsp extra virgin olive oil
– 2 tbsp freshly squeezed lemon juice
– 1 tbsp lemon zest
– 2 tsp minced fresh rosemary
– 1 tsp minced fresh thyme
– 3 garlic cloves, microplaned
– 1 tsp Diamond Crystal kosher salt
– ½ tsp freshly cracked black pepper

Instructions

1. Place turkey breast between two sheets of parchment paper and pound to ¾-inch uniform thickness using a meat mallet.
2. Whisk together olive oil, lemon juice, lemon zest, rosemary, thyme, microplaned garlic, kosher salt, and black pepper in a glass bowl.
3. Submerge turkey breast in marinade, ensuring complete coverage on all surfaces.
4. Cover bowl with plastic wrap and refrigerate for 4 hours—this extended marinating time allows the acidic components to tenderize the meat fibers.
5. Preheat gas grill to 425°F, creating two heat zones by turning off one burner.
6. Remove turkey from marinade, allowing excess to drip off while reserving the marinade.
7. Place turkey on the hot side of the grill and sear for 3 minutes until distinct grill marks form.
8. Flip turkey and sear the second side for 3 minutes, basting with reserved marinade using a silicone brush.
9. Move turkey to the cooler side of the grill, close the lid, and cook for 12-15 minutes until internal temperature reaches 165°F when tested with an instant-read thermometer in the thickest part.
10. Transfer turkey to a carving board and let rest for 8 minutes—this crucial step allows juices to redistribute throughout the meat.
11. Slice against the grain into ¼-inch medallions using a sharp carving knife.
Golden-brown crust gives way to remarkably moist interior with bright citrus notes dancing through each herb-infused bite. Serve these elegant slices over a bed of arugula with shaved Parmesan for a sophisticated salad, or layer them in crusty ciabatta with garlic aioli for the ultimate sandwich experience.

Spicy Cajun Grilled Turkey Breast

Ready to transform your turkey game? This Spicy Cajun Grilled Turkey Breast delivers maximum flavor with minimal effort. Fire up that grill for a juicy, perfectly spiced centerpiece that’ll have everyone asking for seconds.

Ingredients

– 1 whole bone-in turkey breast (5-6 lbs)
– 3 tbsp high-smoke-point avocado oil
– 2 tbsp Cajun seasoning blend
– 1 tbsp smoked paprika
– 2 tsp garlic powder
– 1 tsp cayenne pepper
– 1 tsp dried thyme
– 1/2 tsp freshly cracked black pepper
– 1/4 cup clarified butter
– 2 tbsp freshly squeezed lemon juice

Instructions

1. Pat the turkey breast completely dry with paper towels to ensure crisp skin.
2. Combine Cajun seasoning, smoked paprika, garlic powder, cayenne pepper, dried thyme, and black pepper in a small bowl.
3. Rub the entire turkey breast with avocado oil, coating all surfaces evenly.
4. Massage the spice mixture thoroughly over the entire turkey breast, including under the skin where possible.
5. Preheat your grill to 375°F, creating both direct and indirect heat zones.
6. Place the turkey breast skin-side down over direct heat and sear for 5 minutes to develop grill marks.
7. Flip the turkey and sear the other side for another 5 minutes.
8. Move the turkey to the indirect heat zone and close the grill lid.
9. Grill for 60-75 minutes, maintaining a consistent 375°F grill temperature.
10. Whisk together clarified butter and lemon juice in a small saucepan.
11. Brush the turkey with the lemon-butter mixture every 20 minutes during cooking.
12. Check the internal temperature with a digital meat thermometer inserted into the thickest part of the breast.
13. Remove from grill when the thermometer reads 165°F, about 75-90 minutes total cooking time.
14. Transfer the turkey to a cutting board and let rest for 15 minutes before slicing.

Amazingly juicy with a crispy, spice-crusted exterior, this turkey delivers serious heat that builds gradually. The clarified butter basting creates an incredible caramelized crust while keeping the meat incredibly moist. Serve thick slices over creamy grits or shred for next-level turkey sandwiches that’ll change your lunch game forever.

Garlic and Rosemary Grilled Turkey Breast

Kick your weeknight dinner game up a notch with this flavor-packed grilled turkey breast. Garlic and rosemary create an aromatic crust that transforms simple poultry into something extraordinary. Get ready to impress without the holiday stress.

Ingredients

• 1 whole bone-in turkey breast (5-6 pounds)
• 6 garlic cloves, finely minced
• 3 tablespoons fresh rosemary leaves, finely chopped
• ¼ cup extra virgin olive oil
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon Diamond Crystal kosher salt
• 1 teaspoon freshly cracked black pepper
• 1 teaspoon smoked paprika

Instructions

1. Pat the turkey breast completely dry with paper towels.
2. Combine minced garlic, chopped rosemary, olive oil, lemon juice, kosher salt, black pepper, and smoked paprika in a small bowl.
3. Using your fingers, gently loosen the skin from the turkey breast without tearing it.
4. Rub half of the herb mixture directly onto the turkey meat beneath the skin.
5. Spread the remaining mixture evenly over the skin surface.
6. Let the turkey rest at room temperature for 30 minutes to take the chill off.
7. Preheat your grill to medium-high heat (400°F) with one zone for direct heat and another for indirect cooking.
8. Place the turkey breast skin-side down over direct heat and grill for 5 minutes to crisp the skin.
9. Flip the turkey and move it to the indirect heat zone.
10. Close the grill lid and cook for 60-75 minutes, maintaining 375°F internal grill temperature.
11. Insert an instant-read thermometer into the thickest part of the breast, avoiding bone.
12. Remove from grill when internal temperature reaches 160°F.
13. Transfer to a cutting board and tent loosely with foil.
14. Rest for 15 minutes before carving against the grain.

Magnificently juicy with crispy, herb-speckled skin, this turkey breast delivers restaurant-quality results at home. The garlic infuses every bite while rosemary provides earthy notes that pair beautifully with roasted vegetables or atop a grain bowl. Slice it thin for sandwiches the next day—if there are any leftovers.

Honey Mustard Grilled Turkey Breast

Let’s transform that boring turkey breast into a flavor-packed masterpiece. Level up your grilling game with this sweet-savory glaze that caramelizes into pure perfection. Get ready for the juiciest, most impressive turkey you’ve ever made.

Ingredients

– 1 (3-pound) boneless turkey breast, skin-on
– ¼ cup raw honey
– 3 tablespoons Dijon mustard
– 2 tablespoons extra virgin olive oil
– 1 tablespoon apple cider vinegar
– 2 cloves garlic, microplaned
– 1 teaspoon smoked paprika
– ½ teaspoon kosher salt
– ¼ teaspoon freshly cracked black pepper

Instructions

1. Pat the turkey breast completely dry with paper towels.
2. Combine honey, Dijon mustard, olive oil, apple cider vinegar, microplaned garlic, smoked paprika, kosher salt, and black pepper in a small bowl.
3. Reserve half of the honey mustard mixture in a separate container for basting.
4. Rub the remaining half of the mixture evenly over all surfaces of the turkey breast.
5. Let the turkey marinate at room temperature for 30 minutes to allow flavors to penetrate.
6. Preheat your gas grill to 375°F, creating both direct and indirect heat zones.
7. Place the turkey breast skin-side down over direct heat and grill for 6 minutes to render fat and crisp the skin.
8. Flip the turkey and move it to the indirect heat zone.
9. Close the grill lid and cook for 45-50 minutes, maintaining 375°F.
10. Brush the reserved honey mustard glaze over the turkey every 15 minutes during cooking.
11. Check for doneness by inserting an instant-read thermometer into the thickest part—it should register 165°F.
12. Transfer the turkey to a cutting board and let it rest for 10 minutes before slicing against the grain.

Outrageously tender with a sticky, caramelized crust that crackles with each bite. The smoky paprika balances the sweet honey and tangy mustard in perfect harmony. Slice it thin for epic sandwiches or serve thick cuts alongside roasted root vegetables for a stunning centerpiece.

BBQ Grilled Turkey Breast with Pineapple

Kick your grilling game into high gear with this tropical twist on turkey. Marinated in a sweet-savory glaze, this BBQ masterpiece caramelizes beautifully over flames. Get ready for the juiciest turkey breast you’ve ever tasted.

Ingredients

– 1 (3-pound) boneless turkey breast, skin-on
– 1 cup pineapple juice, freshly pressed
– ½ cup dark brown sugar, firmly packed
– ¼ cup apple cider vinegar
– 3 tablespoons Worcestershire sauce
– 2 tablespoons Dijon mustard
– 4 garlic cloves, minced
– 1 tablespoon smoked paprika
– 2 teaspoons kosher salt
– 1 teaspoon freshly cracked black pepper
– 2 tablespoons extra virgin olive oil
– 1 fresh pineapple, peeled and cut into 1-inch rings

Instructions

1. Combine pineapple juice, brown sugar, apple cider vinegar, Worcestershire sauce, Dijon mustard, minced garlic, smoked paprika, kosher salt, and black pepper in a medium saucepan.
2. Bring the marinade mixture to a simmer over medium-high heat, stirring constantly until sugar dissolves completely.
3. Reduce heat to medium-low and cook for 8-10 minutes until the sauce thickens to a syrup-like consistency.
4. Remove saucepan from heat and divide the glaze equally between two bowls, reserving one for basting during grilling.
5. Pat the skin-on turkey breast completely dry with paper towels to ensure proper browning.
6. Brush the turkey breast generously with extra virgin olive oil on all surfaces.
7. Place the turkey breast in a shallow dish and pour one portion of the glaze over it, coating thoroughly.
8. Cover the marinating turkey and refrigerate for exactly 4 hours to allow flavors to penetrate deeply.
9. Preheat your gas grill to 375°F, creating both direct and indirect heat zones.
10. Remove turkey from marinade, letting excess drip off, and discard used marinade.
11. Place turkey breast skin-side up on the indirect heat side of the grill and close the lid.
12. Grill for 25 minutes, then flip the turkey breast using tongs.
13. Brush the turkey with reserved clean glaze and continue grilling for another 20 minutes.
14. Move turkey to direct heat and grill for 5-7 minutes per side until internal temperature reaches 165°F when tested with an instant-read thermometer.
15. During the final 10 minutes of grilling, place pineapple rings on direct heat and grill for 3-4 minutes per side until caramelized with distinct grill marks.
16. Transfer turkey to a cutting board and let rest for 10 minutes before slicing against the grain.
17. Arrange sliced turkey on a platter with grilled pineapple rings.

Outstanding caramelization creates a crisp, sweet crust that gives way to remarkably moist, tender turkey. The smoky pineapple rings provide a bright acidity that cuts through the rich barbecue glaze. Serve this over coconut rice or shred leftovers for next-level tropical tacos.

Mediterranean Grilled Turkey Breast with Olives

Yield to those Mediterranean cravings with this showstopping grilled turkey breast. You’ll transform simple ingredients into a vibrant masterpiece that’ll have everyone reaching for seconds. Bold flavors meet juicy perfection in every single slice.

Ingredients

– 1 (2-pound) boneless turkey breast, skin-on
– 3 tablespoons extra-virgin olive oil
– 2 cloves garlic, microplaned
– 1 tablespoon fresh oregano leaves, minced
– 1 teaspoon smoked paprika
– ½ teaspoon coarse sea salt
– ¼ teaspoon freshly cracked black pepper
– ½ cup Kalamata olives, pitted and roughly chopped
– 1 lemon, zested and juiced
– 2 tablespoons unsalted butter, cold and cubed

Instructions

1. Pat the turkey breast completely dry with paper towels.
2. Combine olive oil, microplaned garlic, minced oregano, smoked paprika, sea salt, and black pepper in a small bowl.
3. Rub the marinade mixture evenly over all surfaces of the turkey breast.
4. Let the turkey rest at room temperature for 30 minutes to absorb flavors.
5. Preheat your grill to medium-high heat (400°F), creating two temperature zones.
6. Place the turkey skin-side down on the hotter zone of the grill.
7. Grill for 6-8 minutes until deep grill marks form and skin crisps.
8. Flip the turkey and move to the cooler zone of the grill.
9. Close the lid and grill for 25-30 minutes until internal temperature reaches 165°F.
10. Transfer the turkey to a cutting board and tent with foil for 10 minutes.
11. While the turkey rests, combine chopped olives, lemon zest, lemon juice, and cold butter cubes in a small saucepan.
12. Heat the olive mixture over low heat until the butter melts and emulsifies.
13. Slice the turkey against the grain into ½-inch thick slices.
14. Arrange the sliced turkey on a platter and spoon the warm olive butter sauce over the top.

Slice into this beauty to reveal perfectly moist, pink-tinged meat that flakes with gentle pressure. The briny olive butter sauce creates glossy pools that contrast beautifully with the smoky char. Serve it family-style with crusty bread for soaking up every last drop of that incredible pan sauce.

Maple Glazed Grilled Turkey Breast

Unlock your grill’s full potential with this maple-glazed masterpiece. Transform ordinary turkey breast into a showstopping centerpiece that’ll have everyone asking for seconds. The sweet-savory glaze caramelizes into a sticky, glossy coating that’s pure perfection.

Ingredients

• 1 whole bone-in turkey breast (5-6 pounds)
• 1/4 cup pure maple syrup, grade A dark amber
• 2 tablespoons Dijon mustard
• 2 tablespoons apple cider vinegar
• 1 tablespoon Worcestershire sauce
• 2 teaspoons smoked paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon freshly cracked black pepper
• 1/4 teaspoon cayenne pepper
• 2 tablespoons extra virgin olive oil
• 1 teaspoon kosher salt

Instructions

1. Pat the bone-in turkey breast completely dry with paper towels.
2. Rub the entire surface with extra virgin olive oil.
3. Season all sides evenly with kosher salt, smoked paprika, garlic powder, black pepper, and cayenne pepper.
4. Let the seasoned turkey rest at room temperature for 30 minutes to take the chill off.
5. Preheat your grill to 375°F, creating both direct and indirect heat zones.
6. Place the turkey breast skin-side up over indirect heat.
7. Close the grill lid and cook for 45 minutes.
8. Whisk together maple syrup, Dijon mustard, apple cider vinegar, and Worcestershire sauce in a small saucepan.
9. Simmer the glaze over medium heat for 3 minutes until slightly thickened.
10. Brush the turkey breast with the maple glaze using a silicone basting brush.
11. Continue cooking over indirect heat for another 30 minutes, basting every 10 minutes.
12. Move the turkey to direct heat for the final 5 minutes to caramelize the glaze.
13. Check for doneness—the internal temperature should register 165°F in the thickest part.
14. Transfer the turkey to a cutting board and let rest for 15 minutes before slicing.

The maple glaze forms a crackly, lacquered crust that gives way to incredibly juicy, tender meat. Serve thick slices over creamy polenta or shred for next-level turkey sandwiches—the sweet heat profile makes it endlessly versatile.

Smoky Chipotle Grilled Turkey Breast

Melt away those boring turkey dinners with this smoky, spicy masterpiece. Fire up your grill for a flavor explosion that’ll make your taste buds dance—this isn’t your grandma’s dry bird. Get ready to become the grill master of all your future gatherings.

Ingredients

– 1 whole bone-in turkey breast (6-7 lbs)
– 3 tbsp chipotle peppers in adobo sauce, finely minced
– ¼ cup extra virgin olive oil
– 2 tbsp freshly squeezed lime juice
– 4 garlic cloves, microplaned
– 1 tbsp smoked paprika
– 2 tsp coarse kosher salt
– 1 tsp freshly cracked black pepper
– 1 tsp ground cumin
– ½ tsp dried oregano
– ¼ cup pure maple syrup

Instructions

1. Pat the turkey breast completely dry with paper towels to ensure crispy skin.
2. In a medium bowl, whisk together chipotle peppers, olive oil, lime juice, microplaned garlic, smoked paprika, kosher salt, black pepper, cumin, and oregano until fully emulsified.
3. Using a silicone brush, coat the entire turkey breast with the marinade, including under the skin where possible.
4. Place the turkey in a large resealable bag and refrigerate for 8-12 hours to deeply penetrate the meat.
5. Remove turkey from refrigerator 1 hour before grilling to reach room temperature for even cooking.
6. Preheat your grill to 325°F, creating both direct and indirect heat zones.
7. Place turkey breast skin-side up on the indirect heat side of the grill and close the lid.
8. Grill for 60-75 minutes, rotating halfway through, until internal temperature reaches 155°F in the thickest part.
9. Brush the maple syrup evenly over the turkey during the final 10 minutes of cooking to create a caramelized glaze.
10. Transfer turkey to a cutting board and tent loosely with foil, allowing it to rest for 15 minutes until internal temperature rises to 165°F.
11. Slice against the grain into ¼-inch thick portions for maximum tenderness.
The smoky chipotle crust gives way to incredibly juicy, tender meat that practically melts in your mouth. Serve thick slices over cilantro-lime rice or shred for next-level tacos with pickled red onions and crumbled cotija cheese.

Teriyaki Grilled Turkey Breast with Sesame Seeds

Unlock restaurant-quality teriyaki magic right in your backyard. This grilled turkey breast delivers insane flavor with minimal effort—perfect for weeknight dinners that feel fancy.

Ingredients

• 1.5 lbs boneless, skinless turkey breast
• 1/2 cup low-sodium soy sauce
• 1/4 cup mirin
• 2 tbsp brown sugar
• 2 cloves garlic, minced
• 1 tsp freshly grated ginger
• 2 tsp toasted sesame oil
• 1 tbsp neutral oil (such as grapeseed)
• 1 tbsp toasted sesame seeds
• 2 scallions, thinly sliced

Instructions

1. Whisk together soy sauce, mirin, brown sugar, minced garlic, grated ginger, and toasted sesame oil in a medium bowl until sugar dissolves completely.
2. Place turkey breast in a resealable plastic bag and pour in 3/4 of the marinade, reserving the remainder in a separate container.
3. Seal the bag, removing excess air, and refrigerate for exactly 4 hours—no longer, as the acid can break down the protein texture.
4. Preheat grill to medium-high heat (400°F) and brush grates with neutral oil to prevent sticking.
5. Remove turkey from marinade, letting excess drip off, and discard used marinade.
6. Grill turkey for 6-7 minutes per side, until internal temperature reaches 165°F when tested with an instant-read thermometer in the thickest part.
7. Brush reserved marinade over turkey during the final 2 minutes of grilling to create a glossy glaze.
8. Transfer turkey to a cutting board and let rest for 5 minutes—this allows juices to redistribute evenly.
9. Slice against the grain into 1/2-inch thick pieces and arrange on a serving platter.
10. Sprinkle with toasted sesame seeds and sliced scallions immediately before serving.

Buttery-soft turkey slices practically melt with each bite, balanced by the sweet-savory glaze and nutty sesame crunch. Serve over jasmine rice with quick-pickled vegetables for contrasting brightness, or slice thin for next-level lunch wraps that’ll make coworkers jealous.

Apricot Ginger Grilled Turkey Breast

Fierce flavor fusion alert! This apricot-ginger glazed turkey breast transforms ordinary poultry into a showstopping centerpiece. Fire up that grill for a sweet-savory masterpiece that’ll have everyone begging for seconds.

Ingredients

• 1 (3-pound) boneless turkey breast, patted dry
• 1 cup apricot preserves
• 3 tablespoons freshly grated ginger root
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 2 teaspoons toasted sesame oil
• 1 teaspoon garlic powder
• ½ teaspoon crushed red pepper flakes
• 2 tablespoons grapeseed oil
• 1 teaspoon kosher salt
• ½ teaspoon freshly cracked black pepper

Instructions

1. Combine apricot preserves, grated ginger, soy sauce, rice vinegar, sesame oil, garlic powder, and red pepper flakes in a small saucepan.
2. Simmer the glaze over medium-low heat for 5 minutes, stirring constantly until slightly thickened.
3. Remove glaze from heat and set aside to cool completely.
4. Preheat grill to medium-high heat (400°F) with both direct and indirect heat zones.
5. Brush turkey breast with grapeseed oil and season evenly with kosher salt and black pepper.
6. Sear turkey over direct heat for 3 minutes per side until golden grill marks form.
7. Move turkey to indirect heat and brush generously with half the apricot-ginger glaze.
8. Close grill lid and cook for 25-30 minutes, maintaining 375°F internal grill temperature.
9. Brush turkey with remaining glaze and continue cooking until internal temperature reaches 165°F, about 10-15 minutes more.
10. Transfer turkey to a cutting board and rest for 10 minutes before slicing against the grain.

Amazingly tender slices reveal a perfect caramelized crust with vibrant sweet-tangy notes. The ginger provides subtle heat that balances the apricot’s natural sweetness beautifully. Arrange over jasmine rice or slice thin for gourmet sandwiches that elevate any lunch spread.

Balsamic and Fresh Basil Grilled Turkey Breast

Make your weeknight dinner game legendary with this flavor-packed turkey breast. Marinated in rich balsamic and aromatic basil, it grills up juicy and tender—perfect for slicing over salads or stuffing into sandwiches. Master this simple technique for impressive results every time.

Ingredients

– 1.5 lbs boneless, skin-on turkey breast
– 1/2 cup extra virgin olive oil
– 1/4 cup aged balsamic vinegar
– 1/4 cup fresh basil leaves, chiffonade-cut
– 3 garlic cloves, microplaned
– 1 tbsp Diamond Crystal kosher salt
– 1 tsp freshly cracked black pepper
– 1 tsp smoked paprika

Instructions

1. Combine 1/2 cup extra virgin olive oil, 1/4 cup aged balsamic vinegar, 1/4 cup chiffonade-cut fresh basil leaves, 3 microplaned garlic cloves, 1 tbsp Diamond Crystal kosher salt, 1 tsp freshly cracked black pepper, and 1 tsp smoked paprika in a glass bowl.
2. Place 1.5 lbs boneless, skin-on turkey breast in a resealable plastic bag and pour the marinade over it, ensuring complete coverage.
3. Refrigerate the turkey breast for exactly 4 hours—this precise timing allows optimal flavor penetration without breaking down the protein structure.
4. Preheat your gas grill to 425°F, creating both direct and indirect heat zones for controlled cooking.
5. Remove the turkey breast from the marinade, letting excess liquid drip off while reserving the marinade for basting.
6. Place the turkey breast skin-side down on the direct heat zone and grill for 6 minutes until the skin develops deep grill marks and becomes crispy.
7. Flip the turkey breast and immediately move it to the indirect heat zone, closing the grill lid to maintain consistent 425°F temperature.
8. Brush the reserved marinade over the turkey breast every 10 minutes during cooking to build a glossy, caramelized crust.
9. Cook for 25-30 minutes total until the internal temperature reaches 165°F when measured with an instant-read thermometer inserted into the thickest part.
10. Transfer the turkey breast to a cutting board and let it rest for 8 minutes—this crucial step allows juices to redistribute evenly throughout the meat.
11. Slice the turkey breast against the grain into 1/4-inch thick pieces for maximum tenderness.

Let those perfectly caramelized edges and juicy interior shine when you serve this turkey. Layer the slices over a bed of peppery arugula with shaved Parmesan, or stack them high on crusty ciabatta with roasted red peppers. The sweet-tangy balsamic glaze and herbal basil notes create a sophisticated flavor profile that elevates simple weeknight meals into something special.

Avocado Lime Grilled Turkey Breast

Mouthwatering grilled turkey gets a zesty makeover with creamy avocado and bright lime. Transform your weeknight dinner with this vibrant, protein-packed dish that comes together in under 30 minutes. Get ready for the juiciest turkey breast you’ve ever tasted—no dry bird here!

Ingredients

– 1.5 lbs boneless turkey breast, butterflied
– 2 ripe Hass avocados, pitted and peeled
– 3 tbsp freshly squeezed lime juice
– 2 tbsp extra virgin olive oil
– 1 tsp smoked paprika
– 1/2 tsp garlic powder
– 1/4 tsp cayenne pepper
– 1 tsp kosher salt
– 1/2 tsp freshly cracked black pepper
– 2 tbsp chopped fresh cilantro

Instructions

1. Preheat your grill to 425°F, creating both direct and indirect heat zones.
2. In a medium bowl, mash the Hass avocados with a fork until slightly chunky.
3. Whisk in the freshly squeezed lime juice, extra virgin olive oil, smoked paprika, garlic powder, cayenne pepper, kosher salt, and freshly cracked black pepper until fully combined.
4. Pat the butterflied turkey breast completely dry with paper towels.
5. Rub half of the avocado-lime mixture evenly over all surfaces of the turkey breast.
6. Place the turkey breast on the direct heat side of the grill and sear for 3 minutes per side until grill marks form.
7. Move the turkey to the indirect heat zone and continue grilling for 12-15 minutes, flipping once halfway through.
8. Insert an instant-read thermometer into the thickest part of the turkey—remove when it reaches 165°F.
9. Transfer the grilled turkey to a cutting board and let rest for 5 minutes to redistribute juices.
10. Stir the chopped fresh cilantro into the remaining avocado-lime mixture.
11. Slice the turkey breast against the grain into 1/2-inch thick pieces.
12. Serve the sliced turkey topped with the remaining cilantro-avocado sauce.

Creamy avocado sauce creates the perfect contrast to the smoky, perfectly charred turkey. The bright lime cuts through the richness while the subtle heat from cayenne lingers on the palate. Serve sliced over quinoa bowls or stuff into warm tortillas with pickled red onions for next-level tacos.

Orange and Thyme Grilled Turkey Breast

Brace your taste buds for this citrus-kissed masterpiece. Orange and thyme transform ordinary turkey into a juicy, herbaceous revelation that’ll have everyone begging for seconds. This grilled beauty comes together faster than you can say “leftovers.”

Ingredients

– 1 (2.5 lb) boneless turkey breast, skin-on
– ¾ cup freshly squeezed orange juice
– ¼ cup extra virgin olive oil
– 3 tbsp fresh thyme leaves, stripped from stems
– 2 tbsp raw honey
– 1 tbsp Dijon mustard
– 3 garlic cloves, microplaned
– 1 tsp fine sea salt
– ½ tsp freshly cracked black pepper
– ½ tsp orange zest, finely grated

Instructions

1. Combine orange juice, olive oil, thyme leaves, honey, Dijon mustard, microplaned garlic, sea salt, black pepper, and orange zest in a glass measuring cup, whisking vigorously until fully emulsified.
2. Place turkey breast in a gallon-sized resealable bag, pouring marinade over the meat. Seal tightly, removing excess air.
3. Refrigerate for 4-6 hours, flipping the bag halfway through marinating time to ensure even distribution.
4. Preheat gas grill to 375°F, establishing two-zone heating with one side set to medium-high and the other to low.
5. Remove turkey from marinade, letting excess liquid drip off while patting skin dry with paper towels for optimal crisping.
6. Place turkey skin-side down on the hot side of the grill, closing the lid and searing for 6-8 minutes until deeply golden with visible grill marks.
7. Flip turkey using grill tongs, transferring to the cooler side of the grill and maintaining the lid closed throughout cooking.
8. Grill for 25-30 minutes, rotating occasionally, until an instant-read thermometer inserted into the thickest part registers 165°F.
9. Transfer turkey to a carving board, tenting loosely with foil and resting for 10 minutes to allow juices to redistribute.
10. Slice against the grain into ½-inch thick portions using a sharp carving knife. Outrageously moist and fragrant, this turkey boasts caramelized edges giving way to tender, citrus-infused flesh. Serve sliced over wild rice pilaf or shred for next-level turkey sandwiches with arugula and garlic aioli.

Pesto Marinated Grilled Turkey Breast

Elevate your grilling game with this pesto-marinated turkey breast that’s about to become your new obsession. Marinating overnight creates incredible flavor penetration while grilling delivers that perfect char. Get ready for the juiciest turkey you’ve ever tasted.

Ingredients

– 1 (3-pound) boneless turkey breast, skin-on
– 1 cup fresh basil pesto
– 3 tablespoons extra-virgin olive oil
– 2 tablespoons freshly squeezed lemon juice
– 1 teaspoon fine sea salt
– ½ teaspoon freshly cracked black pepper
– 1 teaspoon smoked paprika

Instructions

1. Pat the turkey breast completely dry with paper towels to ensure proper browning.
2. Score the skin in a crosshatch pattern, cutting ¼-inch deep to allow marinade penetration.
3. Whisk together basil pesto, extra-virgin olive oil, and freshly squeezed lemon juice in a medium bowl.
4. Rub the marinade mixture evenly over all surfaces of the turkey breast, working it into the scored skin.
5. Season the turkey breast thoroughly with fine sea salt, freshly cracked black pepper, and smoked paprika.
6. Place the marinated turkey breast in a zip-top bag and refrigerate for 12-24 hours for maximum flavor development.
7. Remove the turkey from refrigerator 1 hour before grilling to bring to room temperature for even cooking.
8. Preheat your gas grill to 425°F, creating both direct and indirect heat zones.
9. Place the turkey breast skin-side down over direct heat and grill for 8 minutes to render fat and crisp the skin.
10. Flip the turkey breast and move to indirect heat, closing the grill lid to maintain consistent temperature.
11. Grill for 45-60 minutes, rotating occasionally, until the internal temperature reaches 165°F when measured with an instant-read thermometer in the thickest part.
12. Transfer the turkey to a cutting board and let rest for 15 minutes to allow juices to redistribute before slicing against the grain.

The grilled exterior gives way to incredibly moist, herb-infused meat with perfect char marks from the high heat. Serve thick slices over a bed of arugula with shaved Parmesan, or layer it in crusty ciabatta sandwiches with roasted red peppers for an unforgettable meal.

Conclusion

You now have 30 delicious grilled turkey breast recipes to explore! From simple marinades to creative flavor combinations, there’s something here for every cook and occasion. We’d love to hear which recipes become your favorites—leave a comment below and share this roundup on Pinterest to inspire fellow home cooks. Happy grilling!