White Wine Herb Grilled Turkey Breast
Juicy grilled turkey breast marinated in white wine, garlic, and fresh herbs.
Dietary
Keto, Wheat free, Dairy free, Nut free
A boneless turkey breast soaks in a white wine and herb marinade before hitting the grill over indirect heat, yielding a smoky exterior and tender, juicy meat. The marinade's acidity tenderizes the lean breast while rosemary and thyme perfume every slice. It's a lighter alternative to a whole roasted turkey, well suited for weeknight dinners or a smaller holiday gathering.
Ingredients
- 3 pounds boneless, skinless turkey breast
- 3/4 cups dry white wine
- 1/4 cups olive oil
- 2 tablespoons fresh lemon juice
- 5 garlic cloves, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme leaves
- 1 tablespoons fresh sage, chopped
- 2 teaspoons kosher salt
- 1 teaspoons black pepper, freshly ground
- 1 teaspoons lemon zest
Method
-
In a large bowl or zip-top bag, whisk together the white wine, olive oil, lemon juice, garlic, rosemary, thyme, sage, salt, pepper, and lemon zest.
-
Add the turkey breast to the marinade, turning to coat completely. Cover or seal and refrigerate.
-
Remove the turkey from the refrigerator and let it sit at room temperature while the grill heats.
-
Preheat a grill for two-zone cooking, with one side at high heat and the other side at medium-low heat, about 350°F.
-
Remove the turkey breast from the marinade, letting excess drip off, and discard the remaining marinade.
-
Sear the turkey breast over the hot side of the grill, turning occasionally, until lightly charred on all sides, about 8 minutes.
-
Move the turkey to the cooler side of the grill, close the lid, and cook until an instant-read thermometer inserted into the thickest part reads 160°F, about 35 minutes.
-
Transfer the turkey breast to a cutting board and let it rest, loosely tented with foil, before slicing.
-
Slice the turkey breast against the grain and serve.
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White Wine Herb Grilled Turkey Breast
A boneless turkey breast soaks in a white wine and herb marinade before hitting the grill over indirect heat, yielding a smoky exterior and tender, juicy meat. The marinade's acidity tenderizes the lean breast while rosemary and thyme perfume every slice. It's a lighter alternative to a whole roasted turkey, well suited for weeknight dinners or a smaller holiday gathering.
8 hr 35 min 6 servings 285 cal
Ingredients
- 3 pounds boneless, skinless turkey breast
- 3/4 cups dry white wine
- 1/4 cups olive oil
- 2 tablespoons fresh lemon juice
- 5 garlic cloves, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme leaves
- 1 tablespoons fresh sage, chopped
- 2 teaspoons kosher salt
- 1 teaspoons black pepper, freshly ground
- 1 teaspoons lemon zest
Method
- 1
In a large bowl or zip-top bag, whisk together the white wine, olive oil, lemon juice, garlic, rosemary, thyme, sage, salt, pepper, and lemon zest.
- 2
Add the turkey breast to the marinade, turning to coat completely. Cover or seal and refrigerate.
- 3
Remove the turkey from the refrigerator and let it sit at room temperature while the grill heats.
- 4
Preheat a grill for two-zone cooking, with one side at high heat and the other side at medium-low heat, about 350°F.
- 5
Remove the turkey breast from the marinade, letting excess drip off, and discard the remaining marinade.
- 6
Sear the turkey breast over the hot side of the grill, turning occasionally, until lightly charred on all sides, about 8 minutes.
- 7
Move the turkey to the cooler side of the grill, close the lid, and cook until an instant-read thermometer inserted into the thickest part reads 160°F, about 35 minutes.
- 8
Transfer the turkey breast to a cutting board and let it rest, loosely tented with foil, before slicing.
- 9
Slice the turkey breast against the grain and serve.
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