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Citrus Grilled Turkey Breast

 Citrus Grilled Turkey Breast
Instead of the usual outdoor barbecue, treat your guests to a sit-down dinner featuring this delicious grilled entree with a luscious herb and citrus gravy. I comes from our Test Kitchen.
10-12 ServingsPrep: 10 min. Grill: 1-1/2 hours + standing


  • 1 bone-in turkey breast (5 to 6 pounds)
  • 1/4 cup fresh parsley sprigs
  • 1/4 cup fresh basil leaves
  • 3 tablespoons butter
  • 4 garlic cloves, halved
  • 1/2 teaspoon salt
  • 1 medium lemon, thinly sliced
  • 1 medium orange, thinly sliced
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 1 cup orange juice
  • 1 teaspoon grated orange peel
  • 1 teaspoon grated lemon peel
  • 1/4 teaspoon pepper


  • Using fingers, carefully loosen the skin from both sides of turkey
  • breast. In a food processor or blender, combine the parsley, basil,
  • butter, garlic and salt; cover and process until smooth. Spread
  • under turkey skin; arrange lemon and orange slices over herb
  • mixture. Secure skin to underside of breast with toothpicks.
  • Using long-handled tongs, moisten a paper towel with cooking oil and
  • lightly coat the grill rack. Prepare grill for indirect heat, using
  • a drip pan.

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Citrus Grilled Turkey Breast (continued)

Directions (continued)

  • Place turkey over drip pan. Grill, covered, over indirect medium heat
  • for 1-1/2 to 2 hours or until a meat thermometer reads 170°.
  • Cover and let stand for 10 minutes.
  • Meanwhile, pour pan drippings into a measuring cup; skim fat. In a
  • small saucepan, combine cornstarch and water until smooth. Add the
  • orange juice, orange peel, lemon peel, pepper and pan drippings.
  • Bring to a boil; cook and stir for 2 minutes or until thickened.
  • Discard the skin, lemon and orange slices from turkey breast. Remove
  • herb mixture from turkey; stir into gravy. Slice turkey and serve
  • with gravy. Yield: 10-12 servings.
Nutritional Facts: 5 ounces cooked turkey with 2 tablespoons gravy equals 203 calories, 4 g fat (2 g saturated fat), 105 mg cholesterol, 181 mg sodium, 4 g carbohydrate, trace fiber, 36 g protein. Diabetic Exchanges: 5 lean meat, 1/2 fat.