Grilled Southwest Turkey
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Grilled Southwest Turkey Breast is the perfect solution when you do not have double ovens or when cooking for a smaller group of people and do not want a refrigerator full of leftovers. I created a southwest inspired compound butter that creates a flavorful, crispy, golden-brown skin. The skin is my favorite part, how about you?
Note- You do not need to use southwest seasoning, you can use whatever you like. Check out my Herb Roasted Turkey for a more traditional flavored turkey.
This recipe was created using a gas grill, but a charcoal grill will work as well.
How to make Grilled Southwest Turkey Breast:
Make sure you defrost your turkey in the refrigerator several days in advance…like a minimum of 3 days people!! Next, mix the softened butter with the Southwest Seasoning {or seasoning of your choice} together in a small bowl.
As you can see, I overdid the softening. Don’t worry, it’s all good. 🙂
Carefully slide your hand between the skin and the flesh of your turkey to create a pocket.
Grab a handful of butter and rub in under the skin, being careful not to rip the skin with your nails.
Rub the remaining butter on the outside of turkey and massage into the skin.
Fill the cavity with chopped onions and smashed garlic cloves.
Place directly on the grill, or in a roasting pan.
Bake/grill at 350 degrees until the button pops up or a meat thermometer reaches 165 degrees when inserted into the thickest part of the breast, approximately 15 minutes per pound.
Baste turkey every 20 minutes to help keep it from drying out.
If you are cooking a whole turkey, you will need to use a deeper roasting pan!
Remove from the grill and allow to rest for 20 to 25 minutes before carving.
Recipes to serve with turkey
- Mashed Potatoes
- Instant Pot Mashed Potatoes
- Turkey Gravy
- Chorizo Cornbread Stuffing
- Stuffing Muffins
- Roasted Brussels Sprouts and Squash with Cranberries
- Cherry Chipotle Barbecue Sauce
I am not normally a fan of turkey, but this Grilled Southwest Turkey is the bomb!! With or without the barbecue sauce, it is moist and delicious every time.
Recipe Notes & Tips
- For Paleo or Whole 30, use clarified butter or coconut oil…and a cage-free turkey with no added sugar.
- I have never cooked a stuffed turkey on the grill. I’m sure it would work, I just don’t know how much longer it will take to cook. Make sure you use a meat thermometer.
- A 16 to 18 pound bird will take approximately 4 to 4.5 hours to cook. My 9 pound turkey breast took 2 hours.
- I have a 3 burner gas grill, and needed to only have one burner turned on to the lowest setting in order to get the temperature to stay between 350 and 400. Each grill works differently, so keep an eye on it if you are unsure.
- To avoid flare ups, it is better to cook your turkey in a roasting pan….a disposable pan works great.
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Enjoy!!
Grilled Southwest Turkey
Equipment
- Barbeuce Grill
Ingredients
- 9 pound turkey
- ½ cup unsalted butter, softened
- 1 tablespoon southwest seasoning
- 1 onion, quartered
- 3 whole cloves garlic, smashed
Instructions
- Blot the turkey breast dry with a paper towel and trim off any excess skin or fat.
- Place the turkey breast on a rimmed baking sheet and let sit out at room temperature for 1 hour.
- Mix the softened butter with the Southwest Seasoning {or seasoning of your choice} in a small bowl.
- Carefully slide your hand between the skin and the flesh of your turkey to create a pocket.
- Grab a handful of butter and rub in under the skin, being careful not to rip the skin with your nails.
- Rub the remaining butter on the outside of turkey and massage into the skin. Fill the cavity with chopped onions and smashed garlic cloves.
- Place directly on the grill with a pan to collect the grease below, or in a roasting pan. Bake/grill at 350 degrees until the button pops up or a meat thermometer reaches 165 degrees when inserted into the thickest part of the breast, approximately 15 minutes per pound. Baste turkey every 20 minutes to help keep it from drying out.
- Remove from the grill and allow to rest for 20 to 25 minutes before carving.
- Serve with Mashed Potatoes, Turkey Gravy, Chorizo Cornbread Stuffing, and Cherry Chipotle Barbecue Sauce.
Notes
- For Paleo or Whole 30, use clarified butter or coconut oil…and a cage-free turkey with no added sugar.
- I have never cooked a stuffed turkey on the grill. I’m sure it would work, I just don’t know how much longer it will take to cook. Make sure you use a meat thermometer.
- A 16 to 18 pound bird will take approximately 4 to 4.5 hours to cook. My 9 pound turkey breast took 2 hours.
- I have a 3 burner gas grill, and needed to only have one burner turned on to the lowest setting in order to get the temperature to stay between 350 and 400. Each grill works differently, so keep an eye on it if you are unsure.
- To avoid flare ups, it is better to cook your turkey in a roasting pan….a disposable pan works great.
This looks and sounds absolutely delicious. I can’t wait to make this scrumptious turkey dinner.
I love turkey and sometimes wonder why we only have it a few times a year. This recipe sounds fabulous. Thank you for sharing at The Pin Junkie link party.