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Top view of sliced turkey breast on a white platter.

Grilled Turkey Breast

If you love to grill you will love my smoked Grilled Turkey Breast recipe. The turkey breast is sweet and savory with a hint of smokiness. This whole turkey breast is cooked indirectly on the grill for 2-3 hours until golden and juicy.
Course Main Course
Cuisine American
Diet Gluten Free
Prep Time 10 minutes
Cook Time 3 hours
Resting time 15 minutes
Total Time 3 hours 25 minutes
Servings 12
Calories 395kcal
Author Katie


  • Grill
  • Hickory Chips
  • Half-size aluminum foil steam pan


  • 8 pound Whole Turkey Breast brined
  • ½ cup Unsalted Butter softened
  • ¼ cup Brown Sugar
  • 1 tablespoon Chili Powder
  • 1 tablespoon Salt
  • 1-½ teaspoons Cumin Powder
  • 1-½ teaspoons oregano
  • 1 teaspoon Mustard Powder
  • 1 teaspoon smoked paprika


  • Soak the wood chips or hickory wood blocks for at least a half hour. Place the drained wood chips in a disposable foil container. Wrap tightly with foil and poke a few holes on the top. Place directly on the heat of the grill.
  • Preheat the grill to 500 degrees Fahrenheit.
  • While grill preheats, rinse and pat dry the brined turkey. Spray a half-size aluminum foil steam pan with non-stick cooking spray. Rinse and pat dry the turkey breast and place in the pan.
  • In a bowl mix together the softened butter, brown sugar, chili powder, salt, cumin, oregano, mustard powder, and smoked paprika. Mix until well blended.
  • Then place some of the seasoned butter underneath the skin of the turkey breast. Then slather the rest of the butter mixture all over the outside of the turkey breast. Place aluminum foil over top and transfer to the grill.
  • Before placing the turkey breast on the grill, turn off one side of the burners. You will cook the turkey not directly over the heat source--in indirect heat. Open up a little piece of the aluminum foil and pour 2 cups of water into the pan. Close the foil back and close the lid on the grill.
  • Cook for 1 hour, remove the foil and baste the turkey with the juices in the foil pan. Close the lid and cook for an additional hour. Repeat again, and baste. Take the temperature of the turkey. It should read around 120 degrees Fahrenheit. Close the lid and cook for another 30-60 minutes or until the internal temperature reaches 165 degrees Fahrenheit.
  • Place the aluminum foil pan with the turkey in it on a baking tray and transfer into your home. Remove it out of the liquid and let rest for 10-15 minutes before slicing and enjoying.


  • Brine - Always make sure you brine your turkey breast prior to cooking. This will ensure you have a moist and juicy turkey breast.
  • Wood Chips - Make sure you soak the wood chips or blocks for at least a half hour. Place the drained wood chips in a disposable foil container.Wrap tightly with foil and poke a few holes on the top. Place directly on the heat of the grill.
  • Cooking Times - Cooking times will vary depending on the size of the turkey and the grill that you use.
  • Serving Size - Is based on an 8 pound turkey giving each guest a little over a half pound of turkey per plate.
This recipe was tested and made on a gas grill. Cooking times may vary depending on what style grill you cook the turkey breast on.


Serving: 0.66lb | Calories: 395kcal | Carbohydrates: 5g | Protein: 65g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 184mg | Sodium: 1218mg | Potassium: 766mg | Fiber: 1g | Sugar: 5g | Vitamin A: 584IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 2mg