grilled turkey

This Blueberry Balsamic Grilled Turkey Salad is a delicious and easy summer meal! Loaded with fresh summer blueberries and peaches, flavourful grilled turkey, and goat cheese, all drizzled with a blueberry balsamic vinaigrette. So good.

Blueberry Balsamic Grilled Turkey Salad

turkey breast, approximately 2 lbs

salt

pepper

balsamic vinegar

tsp honey

blueberries

tsp black pepper

butter lettuce

peach, sliced

tbsp sliced red onion

sweet peppers

butternut squash (optional)

goat cheese

For an extra moist and flavourful grilled turkey breast, I like to add a dry brine.  To do this sprinkle the meat with the 1 tsp of salt.  Let it rest in the fridge for 2 to 4 hours.

Prepare the Turkey Breast:

Using a hand blender or food processor, combine all of the dressing ingredients until smooth and creamy.  Set aside.

Making the Blueberry Vinaigrette:

After the turkey has had time to rest in the dry salt brine, preheat your BBQ to 225 &#8211; 250 degrees.

Season the turkey with fresh ground pepper.

You want to roast the turkey over indirect heat, so add the turkey to a top rack in your barbecue.  Let it sit and cook until the internal temperature is 150 degrees.

Then quickly take the meat off of the grill, turn up the heat in your barbecue to high, keep the lid open, and give the turkey breast a quick sear on both sides.  Flipping the breast multiple times, searing it until it has a nice crust&#8230;this part should only take 5 minutes.  The final internal temperature should measure 165 degrees.

When the turkey is done, remove from heat and let rest under tin foil for a couple of minutes.

Grilling the Turkey Breast:

While the turkey is grilling, you can begin to assemble the fresh salad ingredients.

Wash and dry the butter lettuce and fresh blueberries. Slice the peach, red onions and sweet peppers.

Then assemble everything is a large salad bowl.

Assembling the Salad:

When it is time to serve the grilled turkey, cut the turkey into 3/4 inch slices, cut against the grain.  Then lay it on your assembled salad.

Drizzle with the blueberry balsamic dressing.

Putting it all together:

This grilled turkey is super easy and tastes incredible! This will be your go-to Thanksgiving turkey recipe once you take a bite.

The Best Grilled Turkey Recipe

1 (15 to 18 pound) whole turkey

onions, (halved)

lemons, (sliced)

fresh herbs, (including sage, thyme, rosemary)

kosher salt

black pepper

herbs, (like sage, thyme and rosemary)

chicken stock, (plus more if needed during cook time.)

The night before grilling your turkey, remove any giblets and the neck and pat the turkey dry with paper towels. Place the turkey in a large baking dish. At this point, I stick it in the fridge overnight, uncovered – away from anything that it could touch. I’ve been doing this for a few years and it makes for amazing crispy turkey skin!

Remove the turkey from the fridge one hour or so before grilling. Before grilling, make sure your propane tank is full and that you have a backup!

Preheat your grill to medium-high heat, about 450 degrees F. I preheat all burners. Prepare a stack of disposable foil roasting pans (about 2 or 3 pans) stacked together.

Place the turkey in a roasting pan, breast-side up. Fill the cavity with 1 halved onion, 1 lemon, the garlic bulb and a bunch of fresh herbs. Tie the legs loosely together with kitchen twine. Tuck the wings under the turkey.

Rub the turkey all over with the softened butter. Sprinkle it with the salt and the pepper. I also like to add a sprinkling of dried herbs, like thyme, sage and rosemary.

Pour 1 to 2 cups chicken stock in the bottom of the roasted pan. Add the other lemon wedges and onions.

Place the roasting pan on the grill and turn the center burner to medium-low. Close the grill. Ideally, you want the temperature to be about 425 to 450 degrees F during cook time, so adjust accordinging with your grill.

Grill the turkey for 2.5 to 3 hours, checking the bird every 30 minutes or so. You want to be sure you don&#x27;t run out of propane and that the grill is holding it&#x27;s temperature. You can baste it with the juices in the bottom of the pan, but only keep the grill open for a minute or so at a time.

Halfway through cook time, rotate the roasting pan and add more stock to the bottom of the pan if needed.

After 2.5 hours, check the turkey - you want to cook it until the the temperature taken in the thigh reaches 180 degrees F.

Once the turkey is finished, let it rest for 30 to 60 minutes before slicing.

This grilled turkey tenderloin is easy to make and packed with flavor from brown sugar and whole grain mustard. It&#x27;s perfect year &#x27;round and especially wonderful for a smaller, easier Thanksgiving meal.

Grilled Turkey Tenderloin with Brown Sugar and Whole Grain Mustard 

turkey

brown sugar

mustard

T. apple cider vinegar

cumin

smoked paprika

garlic powder

In a medium bowl, whisk the brown sugar,...

In a medium bowl, whisk the brown sugar, whole grain mustard, apple cider vinegar, cumin, black pepper, smoked paprika, garlic powder, and kosher salt. Reserve 1/3 cup of mixture to drizzle over turkey right before serving.

Place turkey tenderloins in a medium bowl or...

Place turkey tenderloins in a medium bowl or pan that is low and wide. Pour remaining brown sugar and mustard mixture over the top and turn tenderloins to coat completely. Cover bowl/pan with plastic wrap and refrigerate tenderloins for 1 hour. Remove from refrigerator, uncover, and let sit on counter while heating the grill.

Heat grill to high heat. Make sure grates...

Heat grill to high heat. Make sure grates are scrubbed clean and then oiled. (To oil the grates, add some canola oil to a small bowl. Then fold a heavy paper towel a few times to make a smaller square. With a tongs, grasp the folded paper towel and dip it into the oil until the paper towel is drenched. Then run the paper towel over the grates, repeating until all grill grates are thoroughly oiled.) Then turn heat down a bit, to medium-high. Place "beauty" side of each turkey tenderloin face-down on the grill grates. Sear for about 4 minutes, until there are beautiful charred grill lines. Using a metal turner, carefully turn each tenderloin over, taking care to not tear the turkey surface by gently working the turner to scrape and lift turkey from grates. Reduce heat to medium and grill for about 8 minutes. Rotate tenderloins on same side (don't flip them over - you want to preserve those pretty grill marks!) after 5 minutes. Then reduce heat to medium low and grill until internal temperature of thickest part of tenderloins reaches 160° F. Grill time should be about 40 minutes total, for tenderloins that weigh about 3/4 pound each. Adjust all times for tenderloins that are larger or smaller.

Remove tenderloins to a platter to rest for...

Remove tenderloins to a platter to rest for 5 minutes before slicing. Slice tenderloins and then drizzle reserved brown sugar and whole grain mustard mixture over the top. Serve hot to warm.

https://mediavine-res.cloudinary.com/video/upload/hl9tefxuo9v95c9mbmnx.mp4

<p>This grilled turkey tenderloin is easy to make and packed with flavor from brown sugar and whole grain mustard. It&#x27;s perfect year &#x27;round and especially wonderful for a smaller, easier Thanksgiving meal.</p>

Favorite Thanksgiving Recipes

WOOD PELLET RECOMMENDATIONThe spicy, savory flavors from our Mesquite Blend Hardwood Pellets will go nicely with this barbecue classic recipe.DIET INFOLow Carb

Hot and Fast BBQ Turkey

Turkey,

Pit Boss Sweet Heat BBQ Sauce

tsp Smoked Salt & Pepper Rub

Turkey Stock

Bay Leaf

To Taste, Chili Flakes

Garlic Cloves, peeled and smashed

Honey

Olive Oil

Thyme Sprigs

Water

Worcestershire Sauce

Pit Boss Mesquite Blend Hardwood Pellets

Touch BBQ Sauce Mop

Pit Boss Marinade Injector

Roasting Pan

Sauce Pot

Rinse turkey thoroughly under cold water, then blot dry with paper towels. Place on a greased rack of a roasting pan. Set aside.

Prepare the injection solution: in a saucepot, whisk together the turkey stock, honey, olive oil, smashed garlic, Worcestershire sauce, Smoked Salt &amp; Pepper Rub and chili flakes. Add in the thyme sprigs and bay leaf.

 Bring mixture to a boil, then simmer for 5 minutes. Remove from heat, cool for 30 minutes, then strain.

Using an injection needle, inject the solution throughout the turkey. Rub 1 tablespoon of solution over the top of the turkey. Add water to the bottom of the roasting pan. Set aside.

Fire up your Pit Boss pellet grill on SMOKE mode and let it run with lid open for 10 minutes then preheat to 450° F. If using a gas or charcoal grill, set it up for high heat.

Transfer the turkey to the grill and roast for 100 to 120 minutes, until an internal temperature of 165° F is reached, rotating every 30 minutes. Tent with foil after 30 minutes, then brush all over with Sweet Heat BBQ sauce during the final 10 minutes of roasting time.

Remove from the grill, and allow the turkey to rest for 30 minutes, then carve and serve warm.

https://www.youtube.com/watch?v=NbeuMC3RmQQ&feature=emb_imp_woyt

This smoked turkey is jam packed with mega flavor, from a bourbon citrus brine, to an herbed butter, to a dry rub. Rated as the best turkey brine for smoking, this is the juiciest and most flavorful turkey that will have your guests going back for seconds... and maybe even thirds.

Bourbon Brined Smoked Turkey Recipe

12-14 lb whole turkey (unbrined)

water

bourbon

oranges,

lemon,

peppercorns

cloves

bay leaves

unsalted butter,

rosemary,

thyme,

sage,

Ultimate Dry Rub

oranges quartered, we use navel

lemon, quartered

garlic

onion,

thyme

rosemary

Defrost Turkey

Prepare turkey for brine by fully defrosting, and removing giblets, neck, and trimming off excess fat.

Combine Brine Ingredients

In a large stock pot over medium-high heat, combine water, salt, sugar, and bourbon. Bring heat up and dissolve the salt and sugar into the liquid, then turn off heat.

Let Cool and Brine Turkey

Let cool and then add remaining brine ingredients. Add turkey to brine and cover. Brine for 24 hours, avoid going beyond 30 hours. At a minimum brine for four.

For Brine

Combine Ingredients

Add herbs to room temperature butter and combine. Be sure when you are using for the turkey, it is still room temperature.

For Herb Butter

Dry and Season Turkey

Remove turkey from brine and rinse. Pat dry with a towel, especially the cavity. Season liberally with dry rub and place into the refrigerator for four hours.

Prepare Smoker

After four hours, preheat Smoker to 275 degrees using fruit wood.

Stuff Cavity and Season with Butter

Stuff cavity of the bird with thyme, rosemary, oranges, lemons,  and garlic. Then stuff butter between the skin and breasts, spreading it out with your hands all along the breast.

Tie Turkey

Tie up legs and wings with kitchen string, or tuck them to keep tight against the turkey. 

Smoke

Place turkey on the smoker, and insert your digital meat probe into the breast and thigh or leg. Smoke until the internal temperature of both reads 165 degrees (F). Use an instant read to check temp in various part of the turkey, even if the digital probes read 165 to confirm all parts of the turkey are cooked through.

Let Rest

Remove from smoker (will likely take 3 - 4 hours with a 12 - 14 pound bird) and cover with foil. Let cool for about 20 minutes. Then slice and serve.

Smoking Turkey

https://embed.mediavine.com/videos/iPGZVngwk

The ultimate Smoked Turkey recipe around. This Bourbon Brined Smoked Turkey is full of big bold flavors and is perfect for your Thanksgiving dinner.

Smoked Turkey Video

Learn to grill a turkey breast to be tasty and moist with a brown sugar rub. Turkey is not just for holidays anymore but a summer grilling treat.

Grilled Turkey Breast

turkey breast

table salt

brown sugar (optional)

bay leafs (optional)

kosher salt (only if not brining and not injected)

chili powder

oregano

If your turkey breast is not injected or previously brined, brining is an excellent idea. Start with a brine: 2 qt. of water and add 1/4 cup each of salt and brown sugar. Crush 2-3 cloves of garlic and add 2-3 bay leaves are optional.

Trim and clean a 3 1/2 to 5-pound turkey breast. Add the turkey to the brine and refrigerate for 3-6 hours.

Preheat grill to a grill surface temperature of 350° to 400°. Mix a rub of 2 tablespoons brown sugar, 1 teaspoon chili powder, 1/2 teaspoon each oregano, and cumin. Add 1 teaspoon kosher salt if you did not brine and if you are sure the breast was not injected.

Rinse the breast carefully, pat dry then brush with a little oil. Apply the rub.

Grill skin-side down for about 5-8 minutes to get some browning of the skin then flip and turn off the direct heat on that side of the grill with the meat. Place the thick side of the breast towards the heat. Keep the temp of the grill 350° to 375° in the area between the direct and indirect sides. Keep the lid closed and your hands off as much as possible.

Cook until an internal temp of 165° in the thickest part and several other locations. This will vary by the weight and thickness of the turkey breast and your grill. Generally about 1 3/4 to 2 hours). DO NOT COOK BY TIME ALONE. Remove from heat and let rest for 10 minutes before serving.

WOOD PELLET RECOMMENDATIONThe sweet and savory flavors from our Competition Blend Wood Pellets will kick this breakfast recipe up to a whole new level.SPECIAL TOOLSSheet TrayDIET INFOFlexible Dieting

BBQ Breakfast Sausage Not So Fatty Recipe

lb Ground Turkey Sausage

oz Turkey Bacon

oz Ham, diced

Eggs, scrambled

oz Cheddar Cheese,

tbsp Brown Sugar

To Taste, Pit Boss Smoked Salt & Pepper Rub

Pit Boss Competition Blend Hardwood Pellets

Fire up your Pit Boss pellet grill on SMOKE mode and let it run with lid open for 10 minutes then preheat to 375°F. If using a gas or charcoal grill, set it up for medium-high heat.

Lay out a piece of plastic wrap then make a bacon weave using your favorite turkey bacon. Top with the Turkey Sausage and spread out into an even layer with your fingers.

Spoon the scrambled eggs into the center of the sausage, then place half of the cheese sticks in the middle, followed by ham, then remaining cheese.

Gently lift up one end of the plastic wrap and begin rolling the “not so fatty.” Once the roll is completed, remove the plastic wrap and secure the ends of the bacon together with toothpicks, if needed.

Set in a cast iron skillet, sprinkle with brown sugar, and season with cracked pepper. Transfer to the grill and cook for 30 minutes, until an internal temperature of 155°F.

Top 7 grilled turkey recipes from across the web

The most viewed grilled turkey recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Top 7 grilled turkey recipes from across the web

The most viewed grilled turkey recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Blueberry Balsamic Grilled Turkey S...

The Best Grilled Turkey Recipe

Grilled Turkey Tenderloin with Brow...

Hot and Fast BBQ Turkey

Bourbon Brined Smoked Turkey Recipe

Grilled Turkey Breast

The most viewed grilled turkey recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine