Charcoal grilling a turkey breast may seem intimidating, but it results in incredibly moist, flavorful meat with a crispy, smoky exterior. With the right techniques, charcoal grilling a turkey breast can be easy and foolproof. This complete guide will teach you everything you need to know for grilling the perfect turkey breast on a charcoal grill.
Choosing the Right Turkey Breast
When selecting a turkey breast for charcoal grilling, opt for a bone-in, skin-on breast half. The bone helps retain moisture and adds flavor while cooking. The skin protects the delicate white meat and becomes ultra-crispy over the hot coals. Look for a breast between 4 to 7 pounds to feed a small gathering.
For the best results do not use a frozen turkey breast. Let it thaw completely in the refrigerator for 1-2 days before grilling. Also refrain from brining, which can make the turkey breast overly salty for charcoal grilling.
Setting Up the Charcoal Grill
To charcoal grill a turkey breast you’ll need to configure your grill for indirect heat. With indirect grilling, the turkey breast sits offset from the hot coals receiving heat from the side rather than directly below. This slow, gentle cooking helps keep the lean breast meat tender and juicy.
To set up indirect heat, bank the hot coals steeply on opposite sides of the grill, creating a no-heat zone in the middle. Place a drip pan in the center to catch drippings. Set the cooking grate in place. Keep the temperature between 300-350°F by adjusting the vents.
If possible, use natural lump charcoal for the most authentic smoky flavor. Toss in a couple handfuls of soaked wood chunks, like hickory, for extra smoke.
Prepping the Turkey Breast for the Grill
Pat the thawed turkey breast dry inside and out with paper towels. Be sure to remove the neck and giblets from the interior cavity.
For incredible flavor, lightly coat the breast with olive oil and generously season all over with salt, pepper, and whatever dry herbs and spices sound good – like thyme, sage, and rosemary.
Gently loosen the skin from the meat and rub some of the seasoning underneath. This helps flavor the lean breast meat.
Maintaining Control Over the Heat
The key to perfectly grilled turkey is maintaining control over the grill’s temperature. Keep the vents open halfway to start. Monitor the heat with a grill thermometer, making adjustments as needed.
If the temperature creeps up above 400°F, close the vents slightly. If it drops below 275°F, open the vents a bit more. Consistent heat around 325°F is ideal.
Also, check the wood chunk and charcoal supply. Replenish chunks or coals as necessary to generate steady smoke and heat.
Placing the Turkey Breast on the Grill
Once the grill holds at 325°F, put the seasoned turkey directly over the drip pan, centering it between the hot coal piles.
Insert a probe thermometer into the thickest part of the breast, taking care that the probe tip does not touch bone. Keep the lid closed as much as possible for even cooking.
Flipping and Rotating the Breast
For proper charcoal grilling, the turkey needs exposure to the fire’s direct heat to crisp and brown the skin. After 30 minutes over indirect heat, flip the breast and rotate it 90 degrees to gently brown without burning.
Flip and rotate the turkey breast again twice more, every 30 minutes, until the skin is a deep golden brown. Keep a close eye on the temperature probe, removing the breast once it reaches 160°F.
Letting the Turkey Breast Rest
Never slice into turkey right off the grill! Carryover cooking will raise the internal temperature another 5-10 degrees as it rests. So take it off a little underdone.
Tent the grilled turkey loosely with foil and let sit for 15-20 minutes before carving. This allows the juices to redistribute for incredibly moist meat.
Carving and Serving the Turkey Breast
To carve the grilled turkey breast, start by cutting thin slices perpendicular to the breastbone. Then, holding the knife horizontally, cut neat slices along the natural grain of the meat.
Serve the charcoal grilled turkey breast hot, warm, or at room temperature. Pair it with traditional Thanksgiving sides or lighter summer fare. Leftovers make amazing sandwiches and salads too.
With the right grill setup and monitoring, charcoal grilling results in the juiciest, most flavorful and smoke-kissed turkey breast ever. Follow these tips for absolutely foolproof results at your next cookout or holiday feast.
Frequently Asked Questions About Charcoal Grilling Turkey Breast
Charcoal grilling turkey breast may seem difficult to get perfectly right. Read on for answers to some commonly asked questions.
How long does it take to grill a turkey breast on charcoal?
Plan on about 1 to 1 1⁄2 hours total cooking time for a 5-7 pound bone-in turkey breast. Cook 30 minutes per side over indirect heat, flipping and rotating twice. Check often with a probe thermometer until 160°F.
Should you brine a turkey breast for grilling?
Brining is not necessary for grilling turkey breast. The salt can make it too salty and lead to a rubbery texture. Simply rely on dry seasoning rubbed under the skin and on the exterior.
What temperature do you grill turkey breast?
Keep charcoal grills between 300-350°F for cooking turkey breast, with occasional direct heat to crisp the skin. Cook to an internal temp of 160°F before resting.
Can you grill a frozen turkey breast?
Never put a frozen turkey breast directly on the grill. Always thaw it completely in the fridge for 24-48 hours before grilling for food safety and proper cooking.
How do you keep turkey breast moist on the grill?
Cook over indirect heat, baste with broth or butter, and refrain from poking or piercing the meat. Monitor temperature carefully and remove before overcooking. Let rest before slicing for incredibly moist results.
Grilling turkey breast over charcoal may seem difficult, but have no fear! Follow this guide for incredibly juicy, smoke-infused turkey breast off the grill. With the right techniques, charcoal grilled turkey breast is easy and downright foolproof for your next backyard barbecue or holiday meal.
