main course | on the grill | turkey

Barbecued Turkey Roast with Cranberry Chipotle BBQ Sauce

Prep Time: 15 minutes Cooking Time: 1.5 hours 6-8 servings

Products Included In Recipe


1 Granny’s Slow Cooker Turkey Roast (unstuffed)
1 tbsp | 15 ml olive oil
1 cup | 250 ml onion, diced
1 tbsp | 15 ml garlic, chopped
1/4 tsp | 1.25 ml ground cloves
1/2 tsp | 2.5 ml dried oregano
1 tsp | 5 ml sea salt
1/2 tsp | 2.5 ml black pepper
1/2 cup | 125 ml cider vinegar
1 lb | 450 g fresh tomatoes, coarsely chopped
1/2 cup | 125 ml water
1/2 cup | 125 ml dark brown sugar
1 tbsp | 15 ml fancy molasses
2 tsp | 10 ml chipotle peppers in adobe sauce
1/2 lb | 225 g dried cranberries


Remove the Slow Cooker Roast from box and place in a dish to thaw overnight in the refrigerator. Reserve spice rub from box.
Preheat the barbecue to medium-high heat (375°F or 190°C).
Mix olive oil, onion, garlic, cloves, oregano, salt, pepper, vinegar, tomatoes, water, brown sugar, molasses, chipotle peppers and dried cranberries in a cast iron pan or foil roasting pan. Place the roast in the pan directly on top of mixture, skin side up and sprinkle spice rub packet on top.
Cook over indirect or low heat for approximately 1.5 hours .For more smoky flavours, add moist wood chips to a smoking pan placed in the barbecue or place them directly on the coals every hour.
Remove turkey roast from pan, remove netting, cover loosely with foil and let rest for 15-20 minutes.
Blend the remaining sauce ingredients from the bottom of the pan in a food processor or blender. Slice roast and serve with the warm sauce.

Recipe courtesy of Chef Jason Wortzman.

Copyright 2018 Granny's Poultry Cooperative (Manitoba) Ltd.,
All Rights Reserved.

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