Grilled Turkey Breast

Ingredients

• 3.18 kg (7 lb)bone-in turkey breast
• 120 ml (½ cup)olive oil
• 710 ml (3 cups)white wine
• 80 ml (⅓ cup)kosher salt
• 2bay leaves
• 7.5 ml (½ tablespoon)paprika
• 10 ml (2 teaspoons)ground achiote pepper (optional)
• 45 ml (3 tablespoons)Brazilian sofrito
• 80 ml (⅓ cup)soy sauce
• 60 ml (¼ cup)onion flakes
• 10 ml (2 teaspoons)red pepper flakes
• 15 ml (1 tablespoon)fresh thyme
• 30 ml (2 tablespoons)brown sugar
• 946 ml (1 quart)chicken stock

Instructions

1. 1

   Prepare the turkey

   Take the turkey breast out of its packaging and set it on a plate. Pat it dry with paper towels, remove and discard the giblets and neck if they are in a cavity, then gently loosen the skin from the breast using your hands or the back of a spoon.

2. 2

   Cut the breast

   With a sharp knife, make slits in the front and back of the breast.

3. 3

   Mix the marinade

   Put all the ingredients in a bowl large enough to hold the turkey and the liquid. Whisk until the salt and sugar dissolve, then add the turkey and massage the marinade over it, making sure it is fully or mostly submerged.

4. 4

   Marinate overnight

   Turn the turkey breast-side down in the marinade, cover the bowl with cling film and refrigerate overnight. Turn it about every 4 hours, or whenever you remember.

5. 5

   Bring to room temperature

   In the morning, take the bowl with the turkey and marinade out of the fridge and let them come to room temperature.

6. 6

   Dry the skin

   Remove the turkey from the marinade 1–2 hours before grilling and pat it dry with a paper towel. This helps the skin dry and crisp and reduces flare-ups.

7. 7

   Prepare the grill

   Preheat the grill to 175°C (350°F). Once it reaches temperature, turn off the middle burners so the turkey can cook in the centre over indirect heat.

8. 8

   Grill the turkey

   Set the turkey breast-side up between the burners, over indirect heat, and grill for about 1½ hours.

9. 9

   Check the temperature

   Check the temperature in the thickest part of the breast. The turkey is done when it reaches 74°C (165°F).

10. 10

    Rest and slice

    Take the turkey off the grill and leave it to rest for 10–15 minutes before slicing and serving.

What is grilled turkey breast?

Turkey is a classic American holiday centrepiece, and grilling a breast offers a smaller alternative to cooking a whole bird. This version uses a long, seasoned marinade before the turkey cooks over indirect heat.

The wine, stock, soy sauce and aromatics build a savoury brine, while drying the skin before grilling helps it brown and crisp.

Nutrition and macros by portion

The nutrition label shows one serving as written: 680 calories, 84g protein, 8g carbs, 33g fat.

Most of the protein comes from the turkey, while the olive oil and turkey skin contribute much of the fat. The brown sugar and any marinade carried onto the meat add some carbohydrate, though much of the marinade is discarded. Balance a serving with vegetables and a moderate portion of potatoes or another starchy side.

Why marinate it overnight?

Salt and soy sauce season the turkey, while wine, stock, sofrito, herbs and spices give the liquid its layered flavour. Whisking first helps dissolve the salt and sugar so they are distributed through the marinade.

Submerge the breast as much as possible and turn it about every 4 hours. A snug container can help keep more of the bird in contact with the liquid.

Prepare the skin and meat

Loosen the skin gently: this creates room for the marinade to reach the breast beneath it without tearing the skin.

Make slits: shallow cuts in the front and back provide more surfaces for the marinade to season. Pat the turkey dry after removing it from the liquid, since wet skin is more prone to flare-ups and less likely to crisp.

Use indirect heat

Turning off the middle burners leaves a cooler area for the turkey to cook without sitting directly over the flame. Keep the grill at 175°C (350°F) and place the breast in the centre over that indirect heat.

Cooking time is about 1½ hours, but use the temperature cue rather than the clock alone. Check the thickest part of the breast for 74°C (165°F).

Rest before carving

Leave the breast to rest for 10–15 minutes after grilling so the juices have time to settle before you slice it. A sharp carving knife makes it easier to cut neat portions around the bone.

Serve slices with the crisp skin and a side that can catch the savoury juices, such as roast potatoes or vegetables.

Serving the turkey

This breast is rich enough to anchor a holiday-style meal, but it also works for a smaller gathering. Pair it with vegetables and a starchy side, then add a fresh salad or another lighter side for contrast.

The recipe makes four servings; because the breast is bone-in, the amount of carved meat per portion depends on the bird's bone and skin proportions.

Recipe notes & tips

• Choose a bowl that holds the breast and enough liquid to cover most of it.
• Turn the turkey during its overnight marinade so it seasons more evenly.
• Dry the skin 1–2 hours before grilling to help it crisp and limit flare-ups.
• Set the breast over the grill's unlit middle burners rather than directly over a flame.
• Check the thickest part of the breast with a thermometer before taking it off the grill.
• Rest the turkey for 10–15 minutes before carving.

Variations

• Skip the achiote: leave it out if you do not have it, as the recipe marks it optional.
• Adjust the heat: reduce the red pepper flakes for a milder marinade.
• Change the herbs: use another fresh herb in place of thyme for a different aromatic note.
• Serve with citrus: add lemon or orange wedges at the table for a bright contrast.
• Make it a holiday plate: serve carved slices with roast vegetables and potatoes.

Common mistakes to avoid

• Leaving the breast partly exposed: turn it about every 4 hours so more of the surface gets time in the marinade.
• Tearing the skin: ease it away from the breast gently with your hands or the back of a spoon.
• Grilling wet skin: pat the turkey dry after removing it from the marinade.
• Cooking over direct heat: turn off the middle burners and grill the breast over indirect heat.
• Relying only on the cooking time: check for 74°C (165°F) at the thickest part of the breast.
• Slicing straight away: rest the turkey for 10–15 minutes before carving.

How to store

Refrigerate leftover carved turkey in an airtight container within 2 hours of cooking and use within 3–4 days. Reheat gently until piping hot, adding a little stock if needed to keep the meat moist.

Frequently asked questions