Grilled Turkey Breast with Cranberry Sage BBQ Sauce

Grilled Turkey Breast with Cranberry Sage BBQ Sauce
You can do a lot more with turkey than just roast a giant one once a year with holiday gravy. Now and then during the rest of the year, bring home a simple boneless turkey breast and grill it. You’ll enjoy the smoky flavours of roast turkey without the hassles of the oven. And you can still have cranberry too!
Serves 4

Ingredients:
1/4 cup (60 mL) vegetable oil
1 tablespoon (15 mL) chili powder
1 tablespoon (15 mL) cinnamon
1 teaspoon (5 mL) salt
1 teaspoon (5 mL) your favourite hot sauce
A boneless skinless half turkey breast (2 to
3 pounds/1 to 1.5 kg), patted dry

Barbecue Sauce:
1 cup (250 mL) cranberry jelly
2 tablespoons (30 mL) Dijon mustard
2 tablespoons (30 mL) olive oil
1 tablespoon (15 mL) crumbled dried sage
1 tablespoon (15 mL) chili powder
1 tablespoon (15 mL) soy sauce

Directions:
1. Prepare and preheat your grill to medium.
2. Whisk together the olive oil, chili powder, cinnamon, salt, and hot sauce. Rub the aromatic oil all over the turkey breast. Place the turkey on your grill. Close the lid and begin roasting, turning every 10 minutes or so.
3. While the turkey is grilling, whip up the barbecue sauce. In a small bowl, whisk together the cranberry jelly, mustard, olive oil, sage, chili powder, and soy sauce. After 30 minutes or so, when the turkey has begun to brown, begin brushing on the barbecue sauce. Add another coat every few minutes, turning the meat over as you do. The turkey is done when a meat thermometer inserted in its thickest part reads 165°F (72°C), about an hour in total. Transfer the breast to a serving platter to rest for 15 minutes or so. Drizzle on any extra barbecue sauce. Serve and share!

Tip:
Because the cranberry jelly in the barbecue sauce is loaded with sugar, it will burn if exposed to too much heat. That’s why it’s best to glaze with the sauce as the turkey finishes, toward the end of its cooking time.