Turkey. It’s everywhere. It’s on the Thanksgiving table, it’s on our sandwiches at lunchtime, it’s in our burgers, it’s even in our bacon. Turkey has become a household staple all over the nation. But the bird itself has been typecast as a holiday feast centerpiece, and not as an everyday dinner item. Did you know that almost all grocery stores carry these big birds all year round? And if you’re not interest in carving, cutting and cleaving the leftovers, many grocery stores carry a smaller version of JUST the turkey breast. That’s what I grilled today!
Enter Primo. It’s unmatched cooking versatility makes it the PERFECT grill for any occasion! Primo’s oval design also offers a larger cooking surface, so this large cut of meat will thrive inside its smoky, even-temperatured environment and American made quality.
I started with a 6 1/2 lb. turkey breast, which is a pretty standard size. It’s been thawed and prepped with a mixture of olive oil, fresh rosemary, thyme, garlic, lemon zest, salt and pepper. I stuffed the mixture under the skin of the breast and all over the outside. Once the turkey breast is on the Primo, I’m not going to check on it or re-baste it, so if you’re making this at home, be sure to use all the marinade, all over the turkey breast to ensure maximum flavor!
I filled the oval cavity of my Primo Large Oval Grill about halfway with Primo’s 100% natural lump charcoal. I closed the lid and opened the top and bottom vents to let the charcoal burn down until it started holding a temperature of 450 degrees (about 30 minutes). Once the temperature was holding, I closed the top vent completely and closed the bottom vent about 3/4 of the way. Then I placed the turkey breast in the center of the grill rack, and closed the lid. I checked on the turkey breast only once about 30 minutes into grilling, by lifting the lid slightly just to make sure the temperature was holding and everything was cooking evenly. I closed the lid and allowed it to finish grilling for another 30 minutes until the turkey breast reached 165 degrees in the center.
Once the turkey breast was done cooking I removed it from the Primo and allowed it to rest for about 10 minutes before slicing into it. The skin was perfectly browned and super crispy, the meat was soft, tender and juicy, and the flavor was savory, smoky and delicious!
This was a super simple way to prepare a big dinner with family, and it gave us plenty of leftovers. You don’t have to wait until Thanksgiving to get your turkey when Primo’s in the backyard all year round!
Grilled Turkey Breast with Fresh Lemon and Herb Marinade
Prep Time: 30 minutes / Grill Time: 60 minutes / Servings: 10-12
6 1/2 lb. frozen whole turkey breast, thawed
1 cup extra virgin olive oil
4 large cloves fresh garlic, minced or pressed
3 medium lemons, zested and juiced
2 tablespoons fresh rosemary, finely chopped
2 tablespoons fresh thyme, finely chopped
1 tablespoon each salt and pepper
Preheat your Primo ceramic grill to a holding temperature of 450 degrees.
In a large bowl combine the olive oil, minced garlic, lemon zest, lemon juice, rosemary, thyme, salt and pepper. Stir until combined and rub the mixture all over the turkey breast, stuffing about 1/3 of the mixture underneath the skin of the breast with a spoon or brush.
Place the turkey breast directly into the center grilling rack of the Primo and close the lid. Close the top vent completely and close the bottom vent about 3/4 of the way. Grill for 30 minutes and then briefly check on the turkey breast to ensure that it’s cooking evenly. If the temperature is too high, open the bottom vent slightly to allow some of the heat to escape. If it’s too low, close both vents completely. Allow the turkey breast to grill for about another 30 minutes, until the internal temperature of the breast reaches 165 degrees in the center. Remove the turkey breast and allow it to rest for about 10 minutes before carving and serving.