Grill-Roasted Turkey Breast

Grill-Roasted Turkey Breast
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Another one of CB’s classics, sure to please and easy as a breeze.

I don’t always want (or have the time) to smoke something – so I use a smoke box on my grill when I want a ‘hint’ of that wonderful smoky taste with each bite.  For this recipe I added a combination of cherry and apple wood chips to the smoke box I rigged up for my grill and it added a wonderful taste to each bite.

CB's EZ Grill-Roasted Turkey Breast

Prep Time: 7 hours, 40 minutes

Cook Time: 50 minutes

Total Time: 8 hours, 30 minutes

Yield: 6 servings

Serving Size: -

Calories per serving: -

Fat per serving: -


  • 1 (2-3 lb) turkey breast
  • Your favorite brine for poultry
  • Your favorite dry rub for poultry


  1. Recommended:  Brine the turkey breast overnight in the refrigerator.
  2. Rinse turkey breast in tepid water and dry with towels
  3. Prepare dry rub you prefer apply to all sides of turkey breast - if you can work it between the skin and the flesh the flavors will penetrate into the meat rather than just make for tasty skin!
  4. Place turkey in large bowl to rest at normal room temperature for at least 30 minutes before grilling.
  5. Cooking Method
  6. Preheat grill to HIGH and make sure the grates are CLEAN.
  7. Apply light coating of cooking spray on bone side (bottom) of turkey breast 
  8. Depending upon how the flame units are spaced in your grill reduce heat on 50% or 60% of your grill to MEDIUM leaving the other half or 40% of grill on HIGH
  9. Place turkey breast bone-side down on the MEDIUM section
  10. Reduce heat on that cooking side to LOW and allow the turkey breast to receive indirect heat from the HIGH heat section - cooking approximately 35 to 40 minutes to an internal temperature of 165°F.
  11. If you have flare ups on the low heat section of your grill, turn off heat on that section and adjust the other unused section a bit higher to compensate. You may wish to use a drip pan under the turkey breast, depending upon how your grill is set up and how easy it is to clean, etc. The indirect heat will roast the chicken to a beautiful brown.
  12. Sauce and Glaze Options
  13. During the last 10 minutes of cooking, use a pastry brush or mop to lightly coat the tops of the chicken with your favorite sauce - after turning.  Continue to turn about every 2 minutes and lightly coat the top with sauce.  This will form a wonderful glaze on the chicken and at low heat should not burn. 


Factoid: Most larger cuts of meat will continue to cook for up to 10 minutes after removing from the grill - due to retained internal temperature. While cooking keep an eye on the thermometer and when it approaches the desired internal temperature - you may wish to remove the meat from the grill, place on a platter or cutting board and tent with aluminum foil where it will continue to cook.

10 thoughts on “Grill-Roasted Turkey Breast

  1. I would like to see something on using a rotisserie for doing a turkey on a char-broil infrared grill.

    thakk’s tom

    1. Tom…a turkey on rotisserie is a big project, for any grill. The considerations are weight, girth and the equipment. I’ve cooked larger chickens on the rotisserie unit in the Gourmet (formerly RED) series, because the trough style of IR system provides a bit more room for the rotation. But for the best IR method of cooking turkey I gotta recommend the basic Big Easy IR cooker. It’s less than a $100 and you’ll use it nearly every week to cook chicken, wings, ribs, kabobs, roasts, pork shoulders, etc. BUT that doesn’t answer your question so I’ll do some background looking into a rotisserie set up that will work – what model of Char-Broil grill do you have?

  2. I have a Char-Broil® infrared grill. Will the cooking method low/high and times be the same for my infrared grill?

    1. Good question and I do not see an answer. My infrared grill has one burner so really no indirect heat. Going to grill one later today…we’ll see!

  3. I have traditionally done the Thanksgiving Turkey on a charcoal kettle grill, using indirect heat. This is a tradition in our family I wish to continue with my new three burner Char-Broil® Red. I really don’t wish to purchase a Big Easy.

    Is there any reason I cannot use the indirect cooking method described for the Turkey breast and apply it to an entire 12 to 14 lb Turkey?

    Thank you in advance for your response.

    1. Mike – You can definitely apply the indirect cooking method described here for the whole turkey. I suggest trying this method with a whole chicken as a practice run before cooking your turkey if you haven’t cooked a whole bird on your grill. Let us know if you have any more questions! Thanks and happy grilling!


  4. Did anyone reply to this question? I have a 4 burner Char Broil Professional Series and would like the same information.

    1. Ken – Please see the reply above. You may want to turn 1 burner on low (the burner toward the inside) and the outside burner on the same side on medium while cooking on the side that is off. The Professional Series TRU-Infrared grill tends to cook a little hotter than the Char-Broil RED. Hope this helps.


  5. Just stumbled on this request/problem. When I use a rotisserie, I use the two outside burners on medium’ish, and two inside burners off. I have regular grilling grates removed, and have a custom expanded metal grate in place above burner and diffuser to allow for even grill temps. this is best way for rotisserie.

    1. Aaron – Thank you for sharing this technique! It’s always a great thing to share different ways of grilling for others to see from another perspective and to possibly even try out themselves. I hope your feedback is able to help others out and thanks again for sharing! – Mandy

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