Baking a juicy and flavorful turkey breast on the barbecue can seem daunting, but it doesn’t have to be. With some simple techniques and tips, you can master bbq’ing turkey breast to perfection. This complete guide will walk you through everything you need to know to make this summertime staple with confidence.
Picking the Right Turkey Breast
Choosing the right turkey breast is essential for barbecue success. Here’s what to look for:
Bone-in or Boneless
- Bone-in – More flavorful and juicy. Takes longer to cook. Harder to get evenly cooked.
- Boneless – More uniform shape. Cooks faster and more evenly. Can dry out if not careful. Easier to work with.
For bbq, boneless turkey breast is often easier, especially for beginners. Aim for a breast between 4-7 lbs.
Skin-on or Skinless
- Skin-on – More flavor and moisture. Crisps up nicely. Needs frequent monitoring while cooking.
- Skinless – Lower fat. Can dry out more easily. Avoid direct heat.
Skin-on is tastiest, but be sure to keep a close watch while grilling to prevent burning. Skinless needs gentler indirect heat.
Fresh vs Frozen
- Fresh – Superior texture and flavor. Use within 2 days of thawing.
- Frozen – More convenient. Thaw in fridge 2-3 days before cooking.
When possible, choose fresh for the very best results. Let frozen turkey thaw thoroughly before grilling.
Proper Thawing
Thawing is a critical first step. Here are safe ways to thaw turkey breast:
- In the refrigerator: Keep breast in original packaging and place in a container to catch drips. Allow 1 day thawing for every 4 lbs of turkey.
- In cold water: Submerge sealed turkey in cold water, changing water every 30 mins. About 30 mins per lb.
- In the microwave: Follow appliance guidelines. Use immediately after thawing.
Avoid thawing at room temperature, which can cause bacterial growth. Cook within 2 days of refrigerator thawing.
Preparing Turkey for the Grill
Get your bbq turkey ready for the grill with these tips:
Trimming
- Trim off any excess skin or fat to prevent flare-ups.
- Leave skin intact if cooking skin-on for maximum moisture and flavor.
Brining
- Soak breast in a saltwater brine for added moisture and seasoning.
- Use 1 cup salt per gallon of water. Submerge 4-6 hours or up to 24 hours.
- Add aromatics to brine like garlic, citrus, or herbs.
- Pat dry thoroughly before grilling.
Marinating
- Soak breast in flavorful marinade several hours or overnight.
- Try marinades with oil, acid, and spices.
- Gently pat off excess marinade before grilling.
Seasoning
- For skin-on, slide seasoning under the skin. Try thyme, rosemary, sage.
- For skinless, rub seasoning directly onto surface. Opt for robust spices.
- Season just before grilling to maximize flavor.
Setting Up the Grill
Proper grill setup ensures perfectly cooked bbq turkey:
Heat Level
- Use medium heat, around 350°F. High heat will burn skin or dry out meat.
- Preheat grill completely before adding turkey.
- Have areas of direct and indirect heat by turning off one burner.
Grill Surface
- Oil grates well to prevent sticking, especially with skin.
- If skin is tearing, place breast on a sheet of foil. Poke holes in foil to allow smoke in.
Wood Chips/Chunks
- Soak chips in water 30 mins to control smoke. Try hickory, apple, cherry.
- Place soaked chips or dry chunks over unlit burner for steady smoke.
- Wood smoke provides delicious flavor.
Grill Times for Turkey Breast
Cooking times depend on a few factors:
- A 4 lb boneless, skinless breast needs about 1 hour 10 minutes.
- A 6 lb bone-in, skin-on breast can take 1 hour 45 minutes to 2 hours.
- Cook to an internal temperature of 165°F, checked in thickest part.
- If skin is browning too fast, move to indirect heat.
- Allow breasts to rest 10 minutes before slicing for juiciest meat.
Use an instant read thermometer for perfectly cooked turkey every time. Resist cutting in too early.
Grilling Techniques
Master these techniques for incredible barbecue turkey breast:
Searing Skin
If cooking skin-on, start breast skin-side down over direct heat. Grill 5-10 minutes until browned. Turn over and move to indirect heat to finish cooking.
Rotisserie
Use a rotisserie attachment for evenly cooked, juicy breast. Truss breast for stability. Cook 1-2 hours until 165°F.
Butterflying
Pound breast to an even thickness. Open up like a book and grill flat. Cooks quick and evenly. Great for marinades.
Indirect Heat
After searing or browning, move breast to indirect heat. Close grill lid. Add a drip pan for extra moisture.
Barding
Drape bacon slices or pounding out skin trimmings over the breast to prevent drying out.
Wood Plank
Grill skinless breast on a soaked cedar plank for incredible smoky flavor. Discard plank after use.
Delicious Flavor Profiles
In addition to classic herb flavors, try these on your turkey breast:
Mediterranean
Marinate breast in a garlic, lemon and olive oil marinade. Season with oregano, parsley and black pepper.
Jamaican Jerk
Use Jerk seasoning containing chili peppers, allspice, garlic, and more for a Caribbean twist.
Asian
Brush breast with hoisin, soy or teriyaki sauces. Sprinkle with sesame seeds and green onions.
Mexican
Rub breast with spice mix containing chili powder, cumin and oregano. Finish with lime juice and cilantro.
Italian
Marinate in balsamic vinaigrette dressing and dry Italian seasoning. Add sliced bell peppers and onions on the grill.
Get creative with global spice blends, citrus juices, seasoned oils, fresh herbs and more!
Side Dishes for Turkey
What goes well with bbq turkey breast? These flavorful sides complement it perfectly:
- Grilled vegetables – zucchini, eggplant, onions, peppers
- Pasta or potato salad
- Coleslaw
- Corn on the cob
- Baked beans
- Macaroni and cheese
- Roasted vegetables like potatoes or Brussels sprouts
- Fresh cranberry sauce
- Dinner rolls or biscuits
Think summery sides that celebrate the flavors of the season. A crisp green salad is always a great choice too.
Safety Tips
Proper handling prevents foodborne illness:
- Defrost turkey safely in the refrigerator, not at room temperature.
- Use separate cutting boards and utensils for raw turkey vs cooked.
- Wash hands, surfaces, grill tools thoroughly after working with raw poultry.
- Cook breast to 165°F as measured by a food thermometer to destroy bacteria.
- Refrigerate leftovers within 2 hours. Discard if left out longer.
- Reheat leftovers to 165°F. Do not eat cold.
Following basic safety guidelines keeps your bbq turkey delicious and healthy for all your guests.
Common Turkey Grilling Questions
Still uncertain about how to barbecue your turkey breast perfectly? Here are answers to some frequently asked questions:
Should turkey breast be grilled with direct or indirect heat?
Use direct heat to quickly sear the breast on both sides until browned. Then move breast to indirect heat and close grill to finish cooking through.
How long does it take to grill a 5 lb turkey breast?
A 5 lb boneless, skinless turkey breast will take approximately 1 hour 15 minutes to grill over medium heat until it reaches an internal temp of 165°F.
What is the best wood for smoking a turkey breast?
Apple, cherry, pecan, and hickory woods all pair wonderfully with turkey. Mesquite can be overpowering.
Is it better to brine or marinate a turkey breast?
Brining keeps the meat very moist and adds flavor throughout. Marinating adds big flavor on the surface only. For best of both, brine first, then marinate.
Should you flip a turkey breast when grilling?
Yes, flip the breast at least once halfway through cooking to ensure even cooking. Whether skin-on or skinless, it’s important to flip.
Can I stuff a boneless turkey breast?
Absolutely! Butterfly a boneless breast, then stuff it with your favorite flavors like smoked gouda cheese, spinach and roasted red peppers or an apple sausage cornbread stuffing.
What temperature is safe for cooked turkey?
Cook turkey breast to an internal temperature of 165°F as measured by a food thermometer to safely destroy any potential bacteria.
How long does grilled turkey last in the fridge?
Leftover grilled turkey will keep fresh in the refrigerator for 3 to 4 days. Reheat thoroughly before serving again.
Following proper technique using these tips will help you master grilling juicy, flavorful turkey breast on the barbecue any time.
Conclusion
Grilling turkey breast on the barbecue results in incredibly tender, succulent meat full of smoky flavor. While it requires some special handling, the effort pays off in seriously tasty summertime feasts. With the right prep, grill setup and cooking method, you can become a pro at making mouthwatering bbq turkey breast.
So go forth and grill turkey with confidence! Incorporate flavorful brines, zesty rubs and your favorite wood smoke. Then wow your family with your skill. Just be sure to follow safety guidelines and use a thermometer for the best results.
Put these turkey breast grilling secrets to tasty use at your next warm weather gathering. The appetizing aromas of perfectly barbecued turkey will have everyone eager to dig in.