Grilled Turkey Breast with Dried Cranberry BBQ Sauce

Directions

BBQ Sauce

Simmer vinegar, allspice, oregano and pepper in a saucepan until reduced by half.

Sauté onion & garlic in olive oil until golden brown, then add tomatoes and cook for an additional 2 minutes.

Add tomato mixture & water to vinegar and simmer for 10 minutes.

Purée in a blender and strain. Return to saucepan.

Add sugar, molasses, salt, chipotle and cranberries and simmer until cranberries are very soft. Blend until smooth.

Oven Method

Preheat oven to 350°C (177°C).

Place breast skin-side-up on a rack in a roasting pan. If frozen, roast for approx. 1 hour 45 minutes. If thawed cook for approx. 1 hour.

Cook to a minimum internal temperature of 170°F (77°C). Brush generously with the Dried Cranberry BBQ sauce and cook for an additional 5 minutes. Let stand for 10-15 minutes before slicing.

BBQ Method

Preheat barbecue to medium high heat.

Place turkey roast directly on grill (skin-side up) over indirect or low heat with the lid down. If the roast is frozen, cook for approximately 90 minutes. If thawed, cook for approximately 45 minutes.

Cook to a minimum internal temperature of 170°F (77°C). Brush generously with the Dried Cranberry BBQ sauce, turn and brush on bottom as well. Cook for an additional 2.5 minutes on each side. Remove from grill, cover loosely with foil and let stand for 10-15 minutes before slicing.

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