Herb-Crusted Grilled Turkey Breast with Roasted Garlic Potatoes
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This herb crusted grilled turkey breast is one of my go to meals when I want something that tastes restaurant quality but comes together in under an hour. Turkey breast is incredibly lean and packed with protein, making it perfect for anyone watching their health without sacrificing flavor. What I love most is how simple it really is, just a handful of fresh herbs and a hot grill transform this into something special. The roasted garlic potatoes cook alongside everything else, so you've got a complete dinner with minimal fuss. Trust me, this is the kind of dish that impresses everyone at the table while keeping your weeknight cooking stress free.
Ella x
Ingredients
- ¾ kgturkey breast(boneless, skinless)
- ¾ kgrusset potatoes(cubed into 1-inch pieces)
- 4 tablespoonsolive oil
- 2 tablespoonsfresh rosemary(chopped)
- 1 tablespoonfresh thyme(chopped)
- 5garlic cloves(minced)
- 2 tablespoonslemon juice
- 1 teaspoonblack pepper
- 1 teaspoonsea salt
- ½ teaspoonpaprika
- 1 tablespoondijon mustard
- ½ teaspoononion powder
Detail level
Instructions
- 1
Pat the turkey breast dry with paper towels and place on a cutting board. In a small bowl, combine 2 tablespoons olive oil, lemon juice, dijon mustard, rosemary, thyme, minced garlic, paprika, onion powder, salt, and black pepper to create a paste.
Tip: Patting the turkey dry helps the herb coating adhere better and promotes better browning.
- 2
Rub the herb paste generously over all sides of the turkey breast, pressing gently to ensure it coats evenly. Let sit at room temperature for 10 minutes while you prepare the potatoes.
Tip: This resting period allows the flavors to penetrate the meat slightly before cooking.
- 3
Toss the cubed potatoes in a bowl with 2 tablespoons olive oil, remaining minced garlic, salt, and pepper. Spread on a baking sheet in a single layer and place on the grill's cooler zone or in a grill basket.
Tip: Using a grill basket prevents the potato pieces from falling through the grates.
- 4
Preheat your grill to medium-high heat (approximately 375°F). Place the herb-crusted turkey breast on the hottest part of the grill and sear for 3-4 minutes per side until golden brown crust forms.
Tip: A good sear locks in juices and creates flavorful caramelization on the surface.
- 5
Move the turkey to medium heat (or to the cooler zone of the grill) and continue cooking for 20-25 minutes, turning occasionally. The internal temperature should reach 165°F when measured with a meat thermometer in the thickest part.
Tip: Using a meat thermometer ensures the turkey is perfectly cooked without being dry.
- 6
While the turkey finishes cooking, stir the potatoes occasionally to ensure even cooking and prevent sticking. They should be fork-tender with crispy, golden edges after 25-30 minutes total.
Tip: Consistent stirring prevents uneven cooking and helps achieve a nice golden exterior.
- 7
Once the turkey reaches 165°F internal temperature, remove it from the grill and let it rest for 5 minutes on a cutting board. This allows the juices to redistribute throughout the meat.
Tip: Resting is crucial for keeping the meat juicy and tender when sliced.
- 8
Slice the turkey breast into 0.5-inch thick portions and arrange on a serving platter. Distribute the roasted potatoes alongside and drizzle any pan juices over top before serving.
Tip: Slicing against the grain makes the turkey more tender and easier to eat.
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