Ingredients
FOR TURKEY:
3 tablespoons Sandra’s Sassy All-Purpose Rub (recipe here)
1 tablespoon cinnamon, McCormick®
1 tablespoon packed brown sugar
2 pound whole boneless turkey breast half (fillet)
FOR CRANBERRY-ORANGE SAUCE:
3⁄4 cup BBQ sauce, KC Masterpiece®
1⁄2 cup jellied cranberry sauce, Ocean Spray®
2 tablespoons frozen orange juice concentrate, thawed, Minute Maid®
Directions
In a small bowl, mix together All-Purpose Rub, cinnamon, and brown sugar; set aside. Rinse turkey breast half with cold water and pat dry. Gently pat rub mixture all over turkey, using all of the rub mix. Let turkey cure while preparing sauce.
For Cranberry-Orange Sauce, in a small saucepan, combine sauce ingredients. Cook over medium heat, stirring until smooth. Bring to simmer and remove from heat.
Set up grill for direct cooking over medium heat (see page 19). Oil grate when ready to start cooking. Place turkey breast half on hot, oiled grill. Cook about 1 hour or until internal temperature reaches 170 degrees F, turning occasionally. Baste turkey with Cranberry-Orange Sauce after each turn up to the last 5 minutes of cooking.
4. Remove from grill and let stand 10 minutes. Meanwhile, bring remaining Cranberry-Orange Sauce to boiling; cook for 1 minute. Slice turkey into 1⁄4-inch-thick pieces. Serve hot with sauce on the side.
INDOOR METHOD:
Preheat oven to 350 degrees F. Prepare turkey as directed. Place on foil-lined sheet pan. Roast for 50 to 60 minutes or until internal temperature reaches 170 degrees F, brushing with Cranberry-Orange Sauce every 15 minutes. Remove from oven. Let stand 10 minutes. Bring the remaining sauce to boiling; cook for 1 minute. Slice turkey and serve as directed.
