Grill-Roasted Herb-Rubbed Turkey Breasts Recipe

Joshua Bousel

For a smaller Thanksgiving gathering, or for lovers of white meat only, these herb-rubbed turkey breasts scale down the size of the bird but deliver on big flavor.

Recipe Facts

Active: 30 mins
Total: 11 hrs
Serves: 8 servings

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For the Brine:

  • 3 quarts ice cold water

  • 2/3 cup kosher salt

  • 1/3 cup white sugar

  • 1 whole turkey breasts, about 6 to 7 pounds

For the Herb Butter

  • 6 tablespoons unsalted butter, softened

  • 2 teaspoons finely minced garlic (about 2 medium cloves)

  • 1 teaspoon finely chopped fresh oregano

  • 1 teaspoon finely chopped fresh thyme

  • 1 teaspoon finely chopped fresh rosemary

  • 1 teaspoon finely chopped fresh sage

  • 1 teaspoon finely chopped fresh marjoram

  • 1 teaspoon Dijon mustard

  • 1 teaspoon kosher salt

  • 1 teaspoon freshly ground black pepper

  • 1/2 teaspoon zest from 1 lemon

  • 1/4 teaspoon crushed red pepper flakes

  • 1 medium chunk apple wood or other light smoking wood


  1. To make the brine: Whisk together water, salt, and sugar in a large container until salt and sugar are dissolved. Submerge turkey breasts in brine. Place container in refrigerator and brine for 8 to 12 hours.

  2. Right before removing turkey from brine, stir together butter, garlic, oregano, thyme, rosemary, sage, marjoram, mustard, salt, pepper, lemon zest, and crushed red pepper in a small bowl.

  3. Remove turkey from brine and pat dry with paper towels inside and out. Using fingers, gently separate skin from meat underneath breasts. Spread 1/3 of herb butter under each breast. Spread remaining 1/3 of herb butter all over outside of breasts.

  4. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on either side of the charcoal grate and place a foil pan between the two piles of coals. Place wood chunk on one pile of coals. Cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place turkey breasts on grill grate situated over foil pan, cover, positioning top air vent opposite of wood chunk. Cook until an instant read thermometer registers 160°F in the thickest part of the breast, about 1 1/2 to 2 hours. Remove turkey from grill and allow to rest, uncovered, for 20 to 30 minutes. Remove breasts from bone, slice, and serve.

Special Equipment

Grill, 1 disposable foil tray

This Recipe Appears In

  • Grilling: Herbed Turkey Breasts
Nutrition Facts (per serving)
402 Calories
15g Fat
9g Carbs
60g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 402
% Daily Value*
Total Fat 15g 19%
Saturated Fat 6g 31%
Cholesterol 158mg 53%
Sodium 1057mg 46%
Total Carbohydrate 9g 3%
Dietary Fiber 0g 1%
Total Sugars 8g
Protein 60g
Vitamin C 1mg 5%
Calcium 41mg 3%
Iron 2mg 11%
Potassium 695mg 15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)