Nutrition Facts

Summer Orange Turkey Breast

summer orange turkey breast
Serves 6




Backyard Boss


Ray Lampe, Dr. BBQ


  • 1 bone-in turkey breast (about 6lbs), fully defrosted
  • 1 large orange, cut into thin slices using a mandolin
  • 1/4 c olive oil
  • 1/2 c cilantro, chopped
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp Sugar In The Raw
  • 1 tsp cumin, ground
  • Toothpicks


Let the orange cilantro marinade rest for at least 15 minutes.

Prepare the grill to cook indirect at 325°F. Remove the turkey breast from the packaging, pat dry and set aside.

Place the orange slices in a large bowl. Top with the oil, cilantro, salt, pepper, sugar and cumin. Toss to coat evenly. Let rest for at least 15 minutes or up to an hour at room temperature.

Meanwhile remove the backbone from the turkey breast with kitchen shears or a sharp knife. Loosen the skin on the turkey breast by pushing your hands under it all the way around. Toss the oranges again, then slide them under the skin, overlapping about ¼ of each slice and covering all of the turkey meat.

Use toothpicks to secure the oranges and turkey skin.

Pull the skin over it all, then rub the oil mixture that’s left in the bowl all over the outside of the skin. Using 6-8 toothpicks, secure the skin and the orange slices so they won’t fall out during the cooking. Place the turkey breast in a grill safe pan and place it all on the grill.

Cook until the internal temp of the turkey measured deep in the breast muscle reaches 165°F. Remove from the grill and let rest for 15 minutes.

After it has rested, remove the turkey breast from the pan. Slice and pull all of the meat from the bones and place it in the pan with the reserved juices. Add the cut orange slices used during cooking to the top and serve.

Note From Dr. BBQ: I call this my Summer Orange Turkey because it’s perfect for a light lunch or dinner on a warm summer day. I’d serve it with some crusty bread, a crispy salad and a glass of chilled white wine.