Juicy Grilled Turkey Breast with Italian Marinade
Hosting a smaller group for Thanksgiving? Yes, you can make a juicy turkey breast on the grill! This grilled turkey breast recipe has an easy marinade and butter baste.
Ingredients
- 3 to 5 pound bone-in turkey breast, fresh or thawed
- 15 ounces zesty Italian dressing
For the butter baste:
- 1 packet Italian dressing mix
- 1/2 pound butter, salted
Instructions
- Day Before - Marinade: Add the turkey breast to a casserole dish or large Ziploc bag. Pour the Italian dressing over the top of the turkey breast, starting in the cavity. Seal (or cover), and place in the refrigerator overnight, or for a minimum of 4 hours. You may want to flip the turkey breast halfway through.
- Day Of - Grilling: Thirty minutes before grilling, remove your turkey from the fridge to allow it to come closer to room temperature. Remove from marinade and pat the turkey skin dry with paper towels.
- Prepare the grill to a temperature of 400 degrees Fahrenheit, and prep a zone for indirect cooking.
- Prepare the butter baste by whisking together the melted butter and seasoning packet.
- Place turkey breast skin side down (breast down) directly on the grill grates, in the zone prepared for indirect cooking. Brush the turkey with the seasoned butter baste, including inside the cavity.
- After 20 minutes, flip the turkey over so that it is breast side up, and baste again.
- Check on the turkey every 20 minutes. Baste each time and rotate the breast 90 degrees clockwise if the heat source is to one side of the breast. If the heat source is under the breast, you shouldn't need to rotate it.
- Continue to grill until the internal temperature of the thickest part of the meat reads 165 degrees Fahrenheit using an instant read thermometer. For my 4.5-pound bone-in breast, it took about 80 minutes total.
- Transfer to a cutting board and allow to rest for 15 minutes before carving.
- Serve garnished with fresh herbs or whole cranberries for a pop of color!
Video
Notes
I used a 4.5 pound bone-in turkey breast. I found that the side closest to the heat did char a bit, so I rotated the turkey breast each time I checked on it to give each side a chance to char. The skin was crispy and delicious.
If this doesn't happen for you, you may want crisp up the skin by searing your turkey breast skin side down for 1-2 minutes over direct heat before pulling it off.
Serving: 1, Calories: 1203kcal, Carbohydrates: 11g, Protein: 137g, Fat: 65g, Saturated Fat: 29g, Polyunsaturated Fat: 31g, Trans Fat: 2g, Cholesterol: 460mg, Sodium: 1614mg, Sugar: 10g
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