Fall is grilling weather, and this grilled turkey breast with cranberry BBQ sauce is exactly the kind of meal I want when the temperatures start to drop. The turkey is juicy, the skin gets beautifully golden, and the homemade cranberry barbecue sauce adds a smoky, sweet-tart glaze that works especially well with a heritage turkey.
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Grilling your turkey is a great alternative to roasting a big turkey for a smaller Thanksgiving gathering, but I wouldn't save it just for the holidays. This is also the kind of Sunday dinner that makes the most of fall flavors without turning dinner into an all-day project. Serve this grilled turkey breast with squash cornbread casserole, Tennessee onions, and bacon green beans for a fall dinner.
The key to grilling a turkey breast is to dry brine it. Typically, I prefer wet-brining turkey breast but in this case, salting the turkey and leaving it uncovered in the refrigerator overnight makes a real difference between nicely browned skin and the rubbery skin nobody wants.
📖Why My Recipe Works
- An overnight dry brine. Salting the turkey ahead of time seasons the meat, helps it retain moisture, and dries the skin so it browns better on the grill.
- The cranberry BBQ glaze. You can use store-bought, but my BBQ sauce adds ancho chiles and molasses for a smoky depth that complements the turkey without overwhelming it.
- Indirect grilling. Cooking the turkey away from direct flames helps it cook evenly. Adding the sauce toward the end prevents the sugars from burning before the turkey is done.
🧾Ingredient Notes
- Turkey - Look for a half turkey breast with the skin intact. The bone helps protect the meat during cooking, but boneless works as well.
- BBQ Sauce - Obviously, I recommend my Cranberry BBQ but my Korean BBQ and Jerk BBQ sauce will also pair well with the turkey.
- Brown Sugar - Adds a touch of sweetness to the dry rub and helps with browning. Don't over do it.
- Smoked Paprika - Gives the seasoning a little extra smoky flavor. Regular paprika works in a pinch.
- Dried Thyme - A classic herb for turkey. You can substitute dried rosemary for a slightly different flavor.
⏲️How to Make BBQ Grilled Turkey
- The BBQ sauce will be very thick. Perfect for brushing on the turkey. Thin the remainder with a little warm water for dipping.
- You don't need to rinse the turkey before adding the dry brine. You can oil or mayo to help the BBQ rub adhere to the meat. Be sure to loosen the skin and add some of the seasoning underneath, in addition to on top of the skin.
- Preheat your grill before turning the flames off on one side. Cooking over indirect heat is especially important for a thick, bone-in breast. The outside has time to brown while the center cooks through without getting scorched.
- Once the internal temperature reaches about 145°F, start brushing the turkey with cranberry BBQ sauce. Apply thin layers to both sides rather than one heavy coating.
- Once the temperature reaches 155 F degrees, remove the grill and rest until it reaches 165 F degrees.
👩🏻🍳Jen's Testing Notes
- Gently loosen the skin without removing it. Work some of the seasoning directly onto the breast meat.
- Lightly oil the grill grates to prevent the turkey breast from sticking.
- Rotate the turkey 90 degrees periodically for even cooking.
- To check the temperature, use an instant-read thermometer in the thickest part of the breast, without touching the bone.
- Watch the temperature, not the clock. The size of your turkey breast and the temperature of your grill will affect cooking time. Check early and don't overcook!
- The cranberry BBQ sauce can be prepared in advance, so all you need to focus on when grilling is the turkey.
- Use a small bowl of BBQ sauce for brushing the meat, then discard. Serve with a fresh side of sauce to prevent cross-contamination.
Did you enjoy making this recipe? Show it some love with ⭐⭐⭐⭐⭐ and leave a comment! Hungry for more FLAVORFUL recipes?
📖 Recipe Card
Grilled Turkey Breast with Cranberry BBQ Sauce
This grilled turkey breast is dry-brined overnight for juicy meat and beautifully browned skin, then finished with a smoky cranberry BBQ sauce glaze. A flavorful alternative to roasted turkey for a small Thanksgiving dinner or a seasonal Sunday meal.
Servings: 4
Ingredients
- ½ bone-in turkey breast with skin
- 2 teaspoons kosher salt
- 1 Tablespoon brown sugar
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- ½ teaspoon black pepper
- 1 Tablespoon olive oil mayo makes a great substitute!
- 1 cup cranberry BBQ sauce recipe below, plus more for serving
Cranberry BBQ Sauce (homemade recommended)
- 2 dried ancho chilis
- 1 cup hot water
- 1 Tablespoon bacon fat or oil
- 1 cup diced white onion
- 4 cloves garlic
- 12 ounces fresh cranberries
- 4.5 ounces tomato paste 1 tube
- ⅓ cup brown sugar
- ¼ cup apple cider vinegar
- ¼ cup molasses
- 2 Tablespoons Worcestershire sauce
- 1 teaspoon smoked paprika
- ½ teaspoon kosher salt
Instructions
- The night before, remove the turkey from the packaging. Sprinkle it all over with salt. Place on a rack set in a rimmed baking sheet. Refrigerate uncovered to dry out the skin.½ bone-in turkey breast with skin
- Mix together the dry rub ingredients in a small bowl. Pat the turkey dry with a paper towel. Loosen the skin. Rub the olive oil on the outside. Sprinkle the dry rub on both sides of the turkey. Lift the skin and push some of the dry rub directly onto the meat. Rest at room temperature for 1 hour.2 teaspoons kosher salt, 1 Tablespoon brown sugar, 1 teaspoon smoked paprika, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon dried thyme, ½ teaspoon black pepper, 1 Tablespoon olive oil
- Preheat the grill to medium-high heat (about 350°F). Once heated, turn the flame off on one side of the grill.
- Place the turkey skin-side up on the grill over direct heat and cook for 45 to 60 minutes, rotating 90 degrees every 15 minutes.
- Once the turkey reaches 145°F, brush both sides with the BBQ sauce. Continue cooking with the grill lid off. Brush with BBQ sauce every few minutes until the internal temperature reaches 155-160°F. Allow the meat to rest for 15 minutes before serving.1 cup cranberry BBQ sauce
Cranberry BBQ Sauce (homemade recommended)
- Place the dried chilis in a small bowl and cover with hot water while you prep the other ingredients. Let the chili soak for 30 minutes.2 dried ancho chilis, 1 cup hot water
- In a large saucepan, heat the oil/ bacon fat over medium heat. Add the onion and then saute for 5 to 7 minutes until soft and translucent. Add the garlic and cook for an additional minute.1 Tablespoon bacon fat, 1 cup diced white onion, 4 cloves garlic
- Add the cranberries, tomato paste, brown sugar, apple cider vinegar, molasses, Worcestershire sauce, smoked paprika, and salt. Stir to combine. Bring to a simmer while you work on the ancho chilis.12 ounces fresh cranberries, 4.5 ounces tomato paste, ⅓ cup brown sugar, ¼ cup apple cider vinegar, ¼ cup molasses, 2 Tablespoons Worcestershire sauce, 1 teaspoon smoked paprika, ½ teaspoon kosher salt
- Remove the stems and seeds from the softened chili peppers. Add to the saucepan along with the soaking liquid. Bring the mixture to a gentle simmer. Reduce the heat to medium-low and simmer uncovered for 20 to 25 minutes, stirring occasionally, until the cranberries burst and the sauce thickens.
- Remove from the heat and let cool slightly. Transfer to a blender and puree until smooth. Pour through a fine-mesh strainer back into the pan. Taste and adjust the salt, sugar, or vinegar as needed.
Notes
Store leftover grilled turkey breast in an airtight container in the refrigerator for up to 4 days. Keep the cranberry BBQ sauce in a separate airtight container for up to 10 days.
Equipment
- Grill, gas or charcoal
Nutrition
Serving: 1serving | Calories: 304kcal | Carbs: 58g | Protein: 5g | Fat: 8g | Fiber: 11g | Sugar: 38g
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