If you’re a family of two or three, grilling a turkey breast (instead of a whole turkey) gives you the best of both worlds: Flavorful and juicy turkey without a mountain of leftovers. And you can easily double or triple this recipe if you have a larger group to feed.
Look for turkey breasts in the meat section of the supermarket. They’re usually fresh, not frozen, so they’re generally next to the chicken. And here’s a tip: Turkey prices actually come down during the Thanksgiving holiday period, so stock up. Grocers discount the price of turkeys to get their customers into the store to purchase the rest of the ingredients for the meal. Buy several turkey breasts and freeze them to use later.
Here’s another tip: this recipe is fantastic any time of year. One of the advantages of grilling a turkey breast is that it only takes about an hour, making this a recipe you’ll want to tuck away to grill again and again.
Citrus juice and a spicy rub gives this juicy turkey breast a bright, enticing flavor.
- 1 teaspoon lime zest
- 1 teaspoon orange zest
- Juice of 1 lime
- Juice of 1 large orange
- 2 tablespoons Worcestershire sauce
- 1 shallot, sliced
- 1 turkey breast, about 2 pounds
- ½ stick butter
- 1 teaspoon Southwest rub
- Vegetable oil
- Salt and freshly ground pepper
- Combine the lime and orange zest, the lime and orange juice, and the shallot and Worcestershire sauce. Place in a sturdy plastic bag and add the turkey breast. Put the bag in a rimmed dish just in case of leaks, and refrigerate for 90 minutes.
- Preheat the grill for indirect cooking, with one side on medium high and the other side turned off.
- Melt the butter in a small pan over medium heat and add the Southwest rub. Mix and reserve.
- Remove the turkey from the marinade and pat dry. Brush the skin with vegetable oil, and season liberally with salt and pepper. Grill, skin side down, until the skin is golden brown. Flip the breast and move it to the unlit side of the grill. Insert a digital thermometer in the thickest part of the breast. Brush with the melted rub butter. Close the lid and continue grilling, basting occasionally with the rub butter until you’ve used it all, until the internal temperature reaches 165°F.
- Remove the turkey breast from the grill and let it rest for 15 minutes, loosely covered in foil. Slice and serve with pan gravy.
A simple, spicy rub that's great on turkey, chicken or pork.
- ¼ cup Ancho chile powder
- 1/8 cup ground cumin
- 1 tablespoon ground coriander
- Put the spices in a hot pan and toast for one minute to bring out their flavors.
- Cool and store in an airtight container in a dark, cool place.
This recipe makes more than you'll need for one turkey breast. Save the rest to sprinkle over pork loins, chicken thighs or a steak.
No drippings with a grilled bird? No problem. Make a simple but flavorful pan gravy to serve with your turkey.
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 ½ cups chicken stock or broth
- 2 teaspoons Worcestershire sauce
- ¼ cup heavy cream
- Salt and pepper to taste
- Melt the butter in a medium saucepan over medium high heat.
- Add the flour and whisk for a minute until the flour begins to turn a golden color.
- Add the chicken stock and Worcestershire sauce and continue cooking until the mixture thickens. Whisk in the cream and season with salt and pepper to taste.