Grilled Turkey with Herb Marinade (Printable Version)
Succulent turkey breast infused with fragrant herbs, garlic, and lemon — a lean, flavorful option perfect for any season.
# What You'll Need:
→ Turkey & Marinade
01 - 1.5 lbs (700 g) boneless, skinless turkey breast
02 - 3 tbsp olive oil
03 - 2 tbsp lemon juice (freshly squeezed)
04 - 2 tsp lemon zest
05 - 3 garlic cloves, minced
06 - 1 tbsp fresh rosemary, finely chopped
07 - 1 tbsp fresh thyme leaves
08 - 1 tbsp chopped fresh parsley
09 - 1 tsp Dijon mustard
10 - ¾ tsp salt
11 - ½ tsp ground black pepper
# Steps to Follow:
01 - In a bowl, whisk together olive oil, lemon juice and zest, garlic, herbs, mustard, salt, and pepper.
02 - Place the turkey breast in a resealable plastic bag or shallow dish. Pour marinade over it, turning to coat evenly. Seal or cover and refrigerate for at least 2 hours, preferably overnight.
03 - Heat grill to medium-high. Lightly oil the grates to prevent sticking.
04 - Remove the turkey from the marinade and let excess drip off. Grill for 6–8 minutes per side, or until internal temperature reaches 165°F (74°C) and the surface is nicely charred.
05 - Transfer to a cutting board, cover loosely with foil, and rest for 5–10 minutes before slicing.
# Additional Tips::
01 -
- Ready in under 30 minutes of active cooking time
- Perfect balance of fresh herbs and bright lemon
- High protein main dish with minimal carbs
- Versatile for any season using indoor or outdoor grilling
02 -
- Marinating time greatly affects flavor intensity. Even just 2 hours makes a difference, but overnight creates truly remarkable results
- Turkey breast cooks quickly and can dry out if overcooked. Use a meat thermometer for perfect doneness
- This recipe provides approximately 33 grams of protein per serving with only 230 calories
03 -
- Allow turkey to come to room temperature for 20 minutes before grilling for more even cooking
- Reserve a tablespoon of the marinade before adding raw turkey and brush it on during the last minute of grilling for enhanced flavor
- Slice turkey against the grain and at a slight angle for the most tender texture in each bite