Photo: Iain Bagwell; Styling: Lydia Degaris Pursell Photo by: Photo: Iain Bagwell; Styling: Lydia Degaris Pursell

Citrus-Grilled Turkey Breast

To prevent a top-heavy turkey breast from tilting onto its side, use kitchen shears to trim the bony lower portion of the rib cage--just enough to level the underside of the breast so it rests securely in the pan or on the grill.

Southern Living NOVEMBER 2011

  • Yield: Makes 6 servings
  • Hands-on:40 Minutes
  • Total:3 Hours, 40 Minutes


  • 1 (5- to 6-lb.) skin-on, bone-in turkey breast
  • 1/4 cup chopped fresh flat-leaf parsley
  • 2 garlic cloves, minced
  • 1 tablespoon lemon zest
  • 2 tablespoons olive oil
  • 1 teaspoon freshly ground pepper
  • 2 teaspoons salt


1. Let turkey breast stand at room temperature 30 minutes; rinse with cold water, and pat turkey dry.

2. Stir together parsley, next 4 ingredients, and 1 tsp. salt. Loosen and lift skin from turkey without totally detaching skin, and rub parsley mixture under skin. Replace skin. Sprinkle cavity with 1/2 tsp. salt; rub into cavity. Sprinkle remaining 1/2 tsp. salt on skin; rub into skin.

3. Light 1 side of grill, heating to 350° to 400° (medium-high) heat; leave other side unlit. Place turkey over lit side, and grill, without grill lid, 4 minutes on each side or until golden brown. Transfer turkey to unlit side, and grill, covered with grill lid, 2 to 2 1/2 hours or until a meat thermometer inserted into thickest portion registers 165°. Remove from heat, and let stand 30 minutes before slicing.


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Citrus-Grilled Turkey Breast recipe