If you’re hosting a smaller Thanksgiving dinner, a Grilled Boneless Turkey Breast is a delicious option. It’s just the right size for dinner and leftovers.
Every year I roast at least a 20 pound turkey. We usually have around 14 people for dinner, so I want enough to feed everyone and, of course, I want to have enough for leftovers. This year, I got to thinking that not everyone has 14 people for dinner. Maybe you only have a few people for dinner or if you’re not hosting Thanksgiving, you may just want your own turkey leftovers.
Enter the grilled boneless turkey breast. Of course, you could roast a turkey breast in the oven, but slow cooking it on the grill gives it an amazing smoky flavor plus it turns out super juicy. We grilled our turkey on charcoal over indirect heat and it was absolutely out of this world.
To prep the turkey for the grill, we first rubbed it with olive oil and then rubbed in a spice mixture. We used traditional Thanksgiving spices including thyme, sage and rosemary, but you could mix it up and use whatever spices you like. Then the turkey spent about two hours on the grill cooking with indirect heat.
As I said, we used charcoal, so to keep the temperature steady, we had to add more charcoal periodically. If you’re grilling with gas, you’ll want to keep the temperature between 300-350 degrees and you’ll want to keep the burners under the turkey off.
- 1 (4 lb) boneless turkey breast
- olive oil
- dried sage
- dried thyme
- dried rosemary
- garlic powder
- Coat turkey with about 1 tbsp olive oil.
- Sprinkle with about ½ 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.