This Blackstone Turkey Breast is rubbed with garlic butter, paprika, and thyme, then cooked until juicy and tender and finished with homemade gravy. It costs just $2.44 per serving and keeps the oven free for holiday sides and desserts.
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Blackstone Turkey Breast has become one of our favorite holiday main dishes because it keeps the oven completely free. Cooking it covered in a foil pan helps keep the turkey moist and tender while the sides bake inside. At just $2.44 per serving, it feeds 8 and includes a rich homemade gravy from the pan drippings.
Why You’ll Love This Recipe!
- Budget Friendly — $19.50 total for a holiday turkey breast with homemade gravy
- The foil pan covered method creates a mini oven effect that keeps every bite perfectly juicy
- Homemade pan dripping gravy comes together in 5 minutes using the juices from the same pan
- Ready in about 1 hour
- Perfect for any holiday that needs an impressive centerpiece without the whole bird
After 14 years of developing recipes, I know the best holiday main dishes are the ones that deliver impressive results without competing for oven space. This Blackstone Turkey Breast does exactly that by cooking entirely on the flat top.
We love making Blackstone Recipes because how easy the food cooks and how it taste. If you have tried our Blackstone Turkey Reuben Sandwich, Blackstone Turkey Burger or Blackstone Turkey Bacon then you know this turkey breast is going to be delicious.
Ingredients
For the Turkey
- Boneless skinless turkey breasts, 3 pounds — look for two standard turkey breasts that together weigh approximately 3 pounds. Always pat completely dry before adding the butter and seasoning so everything adheres properly. Bone-in turkey breast works with the same method — add 15–20 extra minutes to the cook time
- Butter, melted — poured over the turkey before seasoning to help everything adhere and baste the meat throughout cooking. Always use unsalted
- Minced garlic — adds bold savory depth throughout. Garlic powder works as a substitute — use ½ teaspoon in place of the minced garlic
- Paprika — adds warm color and a subtle smoky depth to the surface. Smoked paprika gives an even more pronounced smoky result
- Dried thyme — the classic poultry herb that pairs beautifully with turkey. Fresh thyme works — use 1 tablespoon fresh in place of 1 teaspoon dried
- Salt and black pepper — essential seasoning throughout. Always season generously for the most flavorful result
For the Gravy
- Pan juices — the flavorful drippings collected in the foil pan during cooking. These drippings are seasoned with the garlic butter and thyme from the turkey and give the gravy its rich deep flavor
- Chicken broth — combined with the pan juices to create the gravy base. Use low sodium so you can control the final saltiness
- Cornstarch — the thickening agent that gives the gravy its silky consistency. Always mix with cold water first — never add dry cornstarch directly to hot liquid
- Cold water — always use cold water to dissolve the cornstarch before whisking into the hot liquid. Warm water causes lumps
Scroll to the bottom for the full recipe and ingredients in the recipe card.
How to Make Blackstone Turkey Breast
Step 1 – Preheat the Blackstone grill over medium high heat (approximately 350 degrees Fahrenheit).
Step 2 – Remove the turkey breasts and pat them dry with paper towels and place them in a disposable aluminum pan.
Step 3 – Pour the melted butter on top of the turkey breast.
Step 4 – Season the turkey breast with the garlic, paprika, dried thyme leaves, salt and pepper.
Step 5 – Cover the pan with the foil and close the lid on the Blackstone grill.
Step 6 – Allow the turkey to cook for 15 minutes. Then rotate the turkey breasts a quarter turn and cook for 15 more minutes. Continue this process 2 more times until the turkey reaches an internal temperature of 165 degrees Fahrenheit.
Step 7 – Remove the turkey breasts from the grill, loosely cover with foil and allow the turkey breast to rest for at least 5 minutes.
Step 8 – Transfer 1 cup of the drippings from the pan to a small saucepan and stir in the chicken broth. Heat the pan on the Blackstone grill over high heat. Heat until the liquid mixture starts to boil slightly.
Step 9 – Combine the cornstarch and water together in a small bowl.
Step 10 – Whisk the cornstarch mixture into the saucepan and heat for 3-4 minutes, stirring constantly until the turkey gravy thickens to the consistency that you prefer.
Step 11 – Slice turkey and serve with gravy over top!
Tips for Success
- Always keep the foil tight and the lid closed. Any steam that escapes dries out the turkey — keep both sealed for the entire cook until the rotation checks
- Rotate every 15 minutes. The quarter turn ensures even cooking on all sides — skipping a rotation can cause one side to cook faster and dry out before the center reaches 165°F
- Use a meat thermometer. Always check in the thickest part of the breast — cook time will vary based on the exact weight and thickness of your turkey breasts
- Rest before slicing. The 5-minute rest allows the juices to redistribute — slicing immediately causes all the moisture to run out
- Whisk cornstarch in cold water first. Always dissolve the cornstarch in cold water before adding to the hot broth — this prevents lumps in the finished gravy
Serving Suggestions
We love making this turkey breast on the Blackstone griddle for our holiday meal. We serve it with the traditional sides of Smoked Mashed Potatoes, Blackstone Corn on the Cob in Husk and Grilled Broccoli in Foil.
You can easily make your side dishes on the gas grill or charcoal grill to save oven space and for easy cleanup.
Storage and Reheating
Refrigerator
- Store sliced turkey and gravy separately in airtight containers for up to 3–4 days — sliced turkey is easier to reheat evenly than whole breasts
Reheating
- Reheat sliced turkey in a 325°F oven covered with foil for 15 minutes — add a splash of chicken broth before covering to keep it moist. Microwave individual portions in 30-second intervals on 50% power. Reheat gravy in a small saucepan over medium-low heat stirring frequently and adding a splash of chicken broth to loosen
- Reheat directly on the Blackstone in the foil pan covered with fresh foil over medium-low heat for 10 minutes for the most moist result
Freezer
- Freeze sliced turkey in a freezer-safe container for up to 3 months — thaw overnight in the refrigerator and reheat covered in a 325°F oven
Leftover Ideas
- Dice and use in Turkey Soup with the leftover gravy as the broth base
- Slice thin for turkey sandwiches on toasted bread with cranberry sauce
- Chop and toss into Fried Rice for a complete leftover dinner
Frequently Asked Questions
Always cook to an internal temperature of 165°F measured in the thickest part of the breast with an instant-read thermometer.
Approximately 1 hour rotating every 15 minutes at medium-high heat — always cook to temperature rather than time since breast size varies significantly.
The covered foil pan creates a mini oven effect that traps steam and keeps the turkey breast perfectly moist throughout the entire cook — without it the direct heat would dry out the surface before the center reaches 165°F.
Yes — use the same method and add 15–20 extra minutes to the total cook time since the bone slows heat penetration to the center of the meat.
Yes — substitute all chicken broth for the pan drippings and add a teaspoon of garlic powder and thyme to approximate the seasoned dripping flavor.
More Easy Turkey Recipes
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Blackstone Turkey Breast
Ingredients
For the Turkey:
- 3 pounds Boneless Skinless Turkey Breasts
- 4 Tablespoons Butter melted
- 2 teaspoons minced garlic
- 1 teaspoon Paprika
- 1 teaspoon Dried Thyme Leaves
- 1 teaspoon Salt
- 1/2 teaspoon Pepper
For the Gravy:
- 1 cup juices from the the pan
- 1 cup chicken broth
- 2 Tablespoons Cornstarch
- 1/4 cup Cold Water
See how we calculate recipe costs.
Instructions
- Preheat the Blackstone grill over medium high heat (approximately 350 degrees Fahrenheit).
- Remove the turkey breasts and pat them dry with paper towels and place them in a disposable aluminum pan.
- Pour the melted butter on top of the turkey breast.
- Season the turkey breast with the garlic, paprika, dried thyme leaves, salt and pepper.
- Cover the pan with the foil and close the lid on the Blackstone grill.
- Allow the turkey to cook for 15 minutes. Then rotate the turkey breasts a quarter turn and cook for 15 more minutes. Continue this process 2 more times until the turkey reaches an internal temperature of 165 degrees Fahrenheit.
- Remove the turkey breasts from the grill, loosely cover with foil and allow the turkey breast to rest for at least 5 minutes.
- While the turkey is resting, prepare the gravy on the Blackstone Grill.
- Transfer 1 cup of the sauce from the pan to a small saucepan and stir in the chicken broth. Heat the pan on the Blackstone grill over high heat.
- Heat until the mixture starts to boil slightly.
- Combine the cornstarch and water together in a small bowl. Whisk the cornstarch mixture into the saucepan and heat for 3-4 minutes, stirring constantly until the sauce thickens to the consistency that you prefer.
- Slice the turkey and serve with the gravy drizzled over the top and enjoy!
The best flavor and was so simple to make!