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This succulent grilled turkey breast has become my family's go-to protein option for both weeknight dinners and casual weekend gatherings. The herb-infused marinade transforms lean turkey into a Mediterranean-inspired feast that's surprisingly simple to prepare yet impressive enough for guests.
I first created this recipe when looking for lighter alternatives to traditional holiday turkey without sacrificing flavor. Now it's requested year-round, especially during summer when fresh herbs are abundant in my garden.
Ingredients
- Boneless skinless turkey breast: Provides lean protein with minimal fat while accepting flavors beautifully
- Fresh rosemary: Brings woodsy aromatic notes that stand up perfectly to grilling
- Fresh thyme: Adds gentle earthy flavor that complements poultry exceptionally well
- Fresh parsley: Brightens the overall profile with its clean fresh taste
- Lemon juice and zest: Deliver brightness that cuts through the richness of the meat
- Minced garlic: Infuses the marinade with essential savory depth
- Dijon mustard: Acts as both flavor enhancer and emulsifier for the marinade
- Olive oil: Carries flavors into the meat while helping achieve beautiful caramelization
Step-by-Step Instructions
- Prepare the Marinade:
- Combine olive oil, freshly squeezed lemon juice, lemon zest, minced garlic, chopped herbs, Dijon mustard, salt and pepper in a bowl and whisk thoroughly until well blended. This aromatic mixture should look slightly emulsified and fragrant.
- Marinate the Turkey:
- Place your turkey breast in a resealable bag or shallow dish, then pour the prepared marinade over it. Gently massage the marinade into the meat, ensuring complete coverage. Refrigerate for at least 2 hours, though overnight marination yields the most flavor penetration.
- Preheat and Prepare Grill:
- Heat your grill to medium high heat, around 375°F to 400°F. Take time to thoroughly oil the grates using a paper towel dipped in neutral oil and held with tongs. This crucial step prevents sticking and helps achieve those coveted grill marks.
- Grill the Turkey:
- Remove turkey from marinade, allowing excess to drip away. Place on the preheated grill and cook for 6 to 8 minutes per side. Look for nice char marks before flipping. The turkey is done when it reaches an internal temperature of 165°F and juices run clear.
- Rest and Serve:
- Transfer the grilled turkey to a cutting board and tent loosely with foil. Allow it to rest for 5 to 10 minutes, during which time the juices redistribute throughout the meat. Slice against the grain into even portions before serving.
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This recipe became a permanent part of our family cookbook after my daughter proclaimed it better than our traditional Thanksgiving turkey. Something about the fresh herbs and char from the grill elevates this humble cut to something truly special.
Storage and Leftovers
Grilled turkey breast stores beautifully in the refrigerator for up to four days in an airtight container. The flavors actually continue to develop overnight, making leftover slices perfect for gourmet sandwiches or protein additions to salads. For longer storage, freeze individual portions wrapped tightly in plastic and foil, then thaw overnight in the refrigerator before enjoying.
Herb Variations
The herb combination in this recipe is infinitely adaptable to your preferences and what's available. In winter months, try a heartier blend of sage, rosemary and thyme for a more traditional profile. During summer, basil, oregano and parsley create a brighter Mediterranean variation. If using dried herbs instead of fresh, remember to reduce quantities to one-third, as dried herbs are significantly more potent.
Serving Suggestions
This versatile turkey breast pairs beautifully with complementary sides that enhance its herbal notes. My family particularly enjoys it alongside roasted lemon potatoes with similar herbs, a crisp Greek salad with feta, or a simple quinoa pilaf. For a complete meal with minimal effort, throw seasoned vegetable skewers on the grill alongside the turkey during the last 10 minutes of cooking time.
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Indoor Grilling Options
During colder months when outdoor grilling isn't practical, this recipe adapts beautifully to indoor cooking methods. A cast iron grill pan creates impressive grill marks and similar flavor. Heat the pan until smoking hot, then reduce to medium-high before adding the turkey. Alternatively, use a broiler with the rack positioned 6 inches from the heat source, cooking approximately 5 minutes per side while watching carefully to prevent burning.
Common Questions
- → Can I use dried herbs instead of fresh?
Yes, you can substitute dried herbs if fresh ones aren't available. Use 1 teaspoon of dried herbs for each tablespoon of fresh herbs called for in the recipe.
- → How long should I marinate the turkey breast?
For best results, marinate the turkey breast for at least 2 hours, but preferably overnight (up to 12 hours). This allows the flavors to fully penetrate the meat.
- → How do I know when the turkey is fully cooked?
The turkey is done when the internal temperature reaches 165°F (74°C). Use a meat thermometer inserted into the thickest part of the breast to check for doneness.
- → Why is it important to let the turkey rest before slicing?
Resting the turkey for 5-10 minutes after grilling allows the juices to redistribute throughout the meat, resulting in a more tender and juicy final dish. Slicing too soon will cause the juices to run out, leaving the meat dry.
- → What can I serve with this grilled turkey breast?
This versatile main dish pairs well with grilled vegetables, a green salad, or lemon herb rice. The leftovers also make excellent sandwiches or wraps the next day.
- → Can I make this dish if I don't have a grill?
Yes, you can use a grill pan on the stovetop as an alternative. Heat the pan to medium-high, add a little oil, and cook the turkey for approximately the same amount of time, or until it reaches the proper internal temperature.