Grilled Oak-Smoked Turkey Breast with Prairie Herb Rub

By AislePrompt Editorial · Published 2026-06-14 · Updated 2026-06-14

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy turkey breast grilled over oak wood chips, seasoned with a fragrant blend of prairie herbs inspired by Bunker Hills Regional Park's oak savannah landscape. This American-inspired grilling recipe, ready in about 65 minutes, pairs boneless turkey breast, olive oil, dried sage for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 240 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 45 min Serves 6 American cuisine 240 cal/serving

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Ingredients

2 pounds boneless turkey breast
3 tbsp olive oil
1 tsp dried sage
1 tsp dried thyme
1 tsp dried oregano
1 tsp garlic powder
1/2 tsp smoked paprika
1 tsp kosher salt
1/2 tsp black pepper
1 cup, soaked in water for 30 minutes oak wood chips

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Instructions

Step 1: Preheat your grill to medium heat (about 350°F). While the grill heats, mix 1 tsp dried sage, 1 tsp dried thyme, 1 tsp dried oregano, 1 tsp garlic powder, 1/2 tsp smoked paprika, 1 tsp kosher salt, and 1/2 tsp black pepper in a bowl to create the prairie herb rub.
Step 2: Pat dry 2 pounds boneless turkey breast and rub evenly with 3 tbsp olive oil. Then coat the turkey breast thoroughly with the prairie herb rub, pressing gently to adhere.
Step 3: Drain the soaked 1 cup oak wood chips and place them on the hot coals or in a smoker box on the grill to create smoke.
Step 4: Place the turkey breast on the grill grates over indirect heat. Cover and grill for about 45 minutes, turning every 15 minutes, until the internal temperature reaches 165°F and the outside is golden with a slight smoky crust.
Step 5: Remove the turkey from the grill and let it rest for 10 minutes before slicing against the grain to serve.