Cooking turkey breast over live fire adds subtle smoke while preserving the clean, natural flavor Diestel turkey is known for. Citrus, garlic, and herbs brighten the richness while indirect heat keeps the meat juicy beneath crisp, fire-roasted skin.

Ingredient List

• 1 Diestel Bone-In Turkey Breast (11.4 lb)
• Kosher salt
• Fresh cracked black pepper

Citrus Marinade

• 1/3 cup olive oil
• 2 lemons, juiced
• 1 orange, juiced
• 5 garlic cloves, grated
• 1 tbsp Dijon mustard
• 1 tbsp thyme leaves
• 2 tsp kosher salt
• 1 tsp black pepper

For Serving

• Charred lemons
• Fresh parsley

Process

1. Remove turkey breast from refrigeration 1 hour before cooking and pat dry thoroughly.
2. Whisk olive oil, lemon juice, orange juice, garlic, Dijon, thyme, salt, and black pepper together.
3. Coat turkey breast thoroughly with marinade and refrigerate 6–12 hours.
4. Preheat grill for indirect cooking at 300–325°F.
5. Place turkey breast skin-side up over indirect heat.
6. Cook until internal temperature reaches 160–165°F in the thickest portion of the breast, approximately 2.5–3 hours.
7. During the final 15 minutes, move briefly over direct heat to crisp and caramelize the skin if needed.
8. Grill lemons cut-side down until lightly charred.
9. Rest turkey 20–30 minutes before slicing.
10. Finish with charred lemon juice and fresh parsley before serving.