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
Calories: 304kcal
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.
- 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.
- 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.
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.
- 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.
- 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.
- 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.
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