Grilled Turkey Breast with Bacon

Serve hot with gravy or salsa. Leftover turkey breast can be transformed the next day into turkey salad, turkey sandwiches, or turkey à la king!

Serves: 10Hands-on: 15 minutesTotal: 2 hours 40 minutesDifficulty: Easy

Serves: 10


  • 1 turkey breast, about 6 lbs.
  • ½ tsp. ground cloves
  • 1 tsp. dried thyme leaves, crumbled
  • 1 tsp. dried rosemary leaves, crumbled
  • ½ tsp. salt
  • Freshly ground black pepper to taste
  • ¾ stick unsalted butter, at room temperature
  • 6–8 slices bacon


  • Rinse the turkey breast and pat dry with towels. Split the breast lengthwise but leave sides connected.
  • In a small bowl, mix together the cloves, thyme, rosemary, salt, and pepper. Using a fork, mash the herbs and spices with softened butter.
  • Place turkey in small aluminum roasting pan. Rub ¾ of the mixture under the skin of the turkey and rub the rest into both sides of the bird. Drape the turkey with strips of bacon and secure them with skewers.
  • Heat the grill to medium heat. Roast the turkey for about 20 minutes per pound at 350°F, if you have a gas grill, or medium-hot coals, lid closed. Don’t try to save the bacon; it will get too brown to eat. It will keep the bird moist, though. Let turkey rest before slicing.