An American Story

The history of grilling at Kingsford is a classic American story. It all started in 1919 when Edward G. Kingsford helped Henry Ford procure a stretch of timberland to supply wood for his auto plants.

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Kingsford® Preserve the Pit

Kingsford remains committed to celebrating Black barbecue culture by launching the second year of Preserve the Pit and doubling the investment in aspiring barbecue professionals.

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American Pride

An American-made company founded over 100 years ago, Kingsford has a lot to be proud of. Our employees have been continuing the family tradition in backyards across the nation.

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Recipes

Grilled Turkey Breasts & Drumsticks

Cook up grilled turkey breasts that are full of delicious smoky flavor.

Grill-friendly weather alert! It’s the perfect week to make brisket *weather forecast provided by Openweathermap.org
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Cooking for 4 people

Ingredients

  • assorted turkey pieces
  • season to taste


1 Food Prep

  • Season your turkey to your liking, using a light coat of olive oil, salt and pepper and your favorite herbs or BBQ rub.

2 Grill Prep

3 The Cook

  • When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.

  • Place your turkey pieces on the hot side of the grate, directly above the coals.

     

  • Sear all of your pieces for about 2–3 minutes per side, turning only once, until golden brown, making sure to not let the skin char.

  • For leg pieces, you can give them a quarter turn every 90 seconds. 
  • When all of your turkey pieces are properly browned, move them to the cooler side of the grate. Replace the lid and adjust your vents to bring the temperature up to 350ºF if not already. Cook your turkey pieces until they reach an internal temperature of 165ºF.

  • Let your turkey pieces rest for 20 minutes or so prior to eating. This allows the juices that you created through brining to redistribute evenly throughout the turkey. This is particularly true of the breast, which runs the biggest risk of drying out if you slice it too soon. 

  • When slicing the breast, cut the breast from the keel bone and ribs and remove it in one piece. Then slice across the grain.

For safe meat preparation, reference the USDA website.

Reviews
5.0
2 Reviews
Rated 5 out of 5 by from Wonderful recipe I made this for a family gathering and everyone raved about it
Date published: 2023-06-26
Rated 5 out of 5 by from Great info nothing to loose! First time smoking a turkey breast. It turned out great
Date published: 2023-04-16
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