Grilled Turkey Breast with Fresh Sage Leaves

Grilled Turkey Breast with Fresh Sage Leaves

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gina.toso 0

"A new favorite of my husband and mine! The sage leaves make this dish complete. You can also use chicken breasts with this recipe."
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1 h 20 m servings 377 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 377 kcal
  • 19%
  • Fat:
  • 14.3 g
  • 22%
  • Carbs:
  • 3.8g
  • 1%
  • Protein:
  • 57.1 g
  • 114%
  • Cholesterol:
  • 168 mg
  • 56%
  • Sodium:
  • 139 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


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  1. Mix lemon juice, 3 tablespoons olive oil, and sage leaves in a large container and place turkey breast halves into the marinade. Allow meat to marinate for 30 minutes at room temperature, turning turkey breasts over occasionally.
  2. Preheat grill for medium heat and lightly oil the grate.
  3. Remove turkey breasts from marinade and reserve the marinade and sage leaves. Sprinkle turkey on both sides with sea salt and black pepper.
  4. Grill turkey breasts on the preheated grill until they show grill marks, the meat is no longer pink inside, and an instant-read meat thermometer inserted into the thickest part of the breast reads at least 160 degrees F (70 degrees C), about 30 minutes. Turn turkey pieces over after 15 minutes.
  5. While turkey is grilling, heat 2 tablespoons olive oil with unsalted butter in a large skillet over medium-high heat until hot and bubbling. Pour reserved marinade, including sage leaves, into the oil and butter and cook, stirring often, until the marinade has evaporated and the sage leaves are crisply fried, 10 to 15 minutes.
  6. Transfer grilled turkey breasts to a cutting board and season again with salt and black pepper if desired; thickly slice the turkey on the diagonal and arrange on a platter, topped by fried sage leaves and garnished with lemon halves.


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Even though it may have been unwarranted, I was uncomfortable with cooking down and using the same marinade I had marinated the chicken in. I know, restaurants do it all the time – but just to ...

I loved this! Super yummy. My kids even ate it which was surprising :)

Delicious. The turkey breast was so tender. I did not fry the sage leave, but didn't miss it. Served it on a fresh salad..

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