Grilled Turkey Breast

Photo: Iain Bagwell; Styling: Heather Chadduck

Yield: Makes 8 servings
Recipe from Southern Living

More From Southern Living

Recipe Time

Hands On: 20 Minutes
Total: 9 Hours, 35 Minutes


  • 1/3 cup kosher salt
  • 1/3 cup sugar
  • 3 bay leaves
  • 2 jalapeño peppers, halved
  • 2 tablespoons cumin seeds
  • Large, deep food-safe container
  • 1 (5- to 6-lb.) boned, skin-on fresh turkey breast*
  • Vegetable cooking spray
  • 1 tablespoon table salt
  • 1 tablespoon cumin seeds
  • 1 tablespoon paprika
  • 2 teaspoons freshly ground pepper
  • 1 teaspoon ground coriander
  • 1 teaspoon dried oregano
  • Parsley-Mint Salsa Verde


  1. 1. Stir together kosher salt, next 4 ingredients, and 2 qt. water in a large, deep food-safe container or stockpot until sugar is dissolved. Add turkey. Chill 8 hours or overnight, turning once.
  2. 2. Coat cold cooking grate of grill with cooking spray, and place on grill. Light 1 side of grill, heating to 350° to 400° (medium-high) heat; leave other side unlit. Remove turkey from brine. Rinse turkey, drain well, and pat dry with paper towels.
  3. 3. Stir together table salt and next 5 ingredients. Rub skin of turkey with mixture.
  4. 4. Place turkey, skin side down, over lit side of grill, and grill, without grill lid, 4 to 5 minutes or until slightly charred. Transfer to unlit side, skin side up. Grill, covered with grill lid, 30 to 40 minutes or until a meat thermometer inserted into thickest portion registers 165°. Return turkey, skin side down, to lit side, and grill, covered with grill lid, 4 to 5 minutes or until skin is crisp.
  5. 5. Remove turkey from heat; cover loosely with aluminum foil. Let stand 10 minutes. Serve with salsa verde.
  6. *Frozen turkey breast, thawed, may be substituted.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Grilled Turkey Breast Recipe at a Glance
  1. Enter at least one ingredient

You want chicken? We've got it!

Chicken Tonight
Get endless recipe ideas for this dinnertime staple, emailed weekly.
We Respect Your Privacy. Privacy Policy