- 1
Prepare the BBQ sauce: Add frozen cranberries, tomato paste, orange juice, cider vinegar, brown sugar, paprika and cayenne pepper into a nonstick saucepan. Heat on medium until mixture starts to simmer and then mix to combine ingredients.
- 2
Cover and continue heating until sauce mixture comes to a boil, turn down to a simmer and stir mixture. Continue simmering, stirring intermittently until sauce thickens, approximately 10 minutes.
- 3
Remove from heat and allow to cool. When sauce mixture is cool, blend with a food processor or blender until smooth.
- 4
Pour into covered container and refrigerate until ready to use.
- 5
Brush turkey with oil and season interior and exterior with salt and pepper.
- 6
Spray grill rack with cooking spray. Prepare grill for indirect heat cooking.
- 7
Place turkey breast, skin side up, on grill rack over drip pan. Cover and grill 12-15 minutes per pound of turkey breast, or until meat thermometer inserted in thickest portion of breast reaches 170°F.
- 8
Remove turkey breast from grill, cover with foil and let stand for 15 minutes.
- 9
Top with BBQ sauce and serve.
