Grilled Turkey with Garlic
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
When I'm craving something special but don't have much time, this grilled turkey with garlic is my go to dish. Turkey breasts are lean and cook quickly, ready in under an hour from start to table, which means dinner can be on the plate without all the fuss. The garlic isn't just there for incredible flavor either; it's packed with compounds that support heart health and immunity. Fresh rosemary and thyme bring brightness to every bite, while a simple olive oil and lemon marinade keeps everything moist and delicious. This recipe proves that wholesome, elegant meals don't need to be complicated.
Ella x
Ingredients
- 4turkey breast(about 6 oz each, pounded to 1 inch thickness)
- 8garlic cloves(minced)
- 237 mlolive oil
- 3 tablespoonsfresh lemon juice
- 2 tablespoonsfresh rosemary(finely chopped)
- 1 tablespoonfresh thyme(finely chopped)
- 1 teaspoongarlic powder
- 1 teaspoonkosher salt
- 1 teaspoonblack pepper(freshly ground)
- 1 teaspoonred pepper flakes
- 2 tablespoonsbutter
Detail level
Instructions
- 1
In a small bowl, whisk together minced garlic, olive oil, lemon juice, chopped rosemary, thyme, garlic powder, salt, pepper, and red pepper flakes to create a marinade.
Tip: Make the marinade while preheating the grill for efficiency.
- 2
Pat the turkey breasts dry with paper towels, then brush both sides generously with the garlic marinade, reserving 2 tablespoons for basting.
Tip: Dry turkey ensures better browning and marinade adhesion.
- 3
Preheat your grill to medium-high heat, about 400°F, and lightly oil the grates to prevent sticking.
Tip: Clean grates prevent the delicate turkey from tearing.
- 4
Place the marinated turkey breasts on the hot grill and sear for 6-7 minutes without moving them, allowing a golden crust to form.
Tip: Resist the urge to flip early; let the Maillard reaction work its magic.
- 5
Flip the turkey carefully and grill the other side for another 6-7 minutes, basting with the reserved marinade during the last 2 minutes.
Tip: A meat thermometer should read 165°F in the thickest part for food safety.
- 6
In the final minute, add a dot of butter to each turkey breast to enhance richness and create a glossy finish.
Tip: Butter adds flavor without overpowering the delicate garlic profile.
- 7
Transfer the grilled turkey to a clean plate and let it rest for 5 minutes before serving, allowing juices to redistribute.
Tip: Resting prevents the meat from drying out when cut.
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