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Turkey Breast with Dried Cranberry Salsa

Turkey Breast with Dried Cranberry Salsa

Prep Time: 25 minutes
Cook Time: 90 minutes
Servings: 6 Serves 6.
Turkey breasts are perfect for grilling. A breast will need to cook for 1 1/2 to 2 hours, so charcoal users must add partially lit coals to the fire after the first 45 minutes.


  • 1 bone-in whole turkey breast, about 5 lb.
  • 1 garlic clove, crushed
  • 1/2 tsp. salt
  • 1/2 tsp. freshly ground pepper
  • 4 Tbs. (1/2 stick) unsalted butter
  • 1/2 cup dry white wine
  • 1/2 cup water

For the cranberry salsa:

  • 1 large navel orange
  • 1 cup dried cranberries
  • 1 can (8 oz.) pineapple slices in juice
  • 12 cherry tomatoes, halved
  • 1 small jalapeño chili, seeded and finely
  • 1 Tbs. lime juice
  • 1 tsp. snipped fresh chives
  • 1 Tbs. chopped fresh cilantro


Rub the turkey breast with the crushed garlic and then rub the salt and pepper into the skin. Cover and refrigerate for 6 hours or as long as overnight. Let the turkey breast stand at room temperature 45 minutes before grilling.

In a small saucepan over medium-high heat, melt the butter. Add the wine and water and bring to a boil. Remove from the heat.

Prepare a hot fire for indirect-heat cooking in a covered grill: Place a metal drip pan in the center of the grill surrounded by the hot coals. Position the grill rack 4 to 6 inches above the fire.

Place the turkey breast, skin side up, on a roasting rack, and then set the rack on the grill rack directly over the drip pan. Cover the grill and open the vents halfway. Cook, basting the turkey occasionally with the butter-wine mixture, until an instant-read thermometer inserted into the thickest part of the breast, away from the bone, registers 165°F, about 1 1/2 hours. Begin checking for doneness after 1 hour.

Meanwhile, make the cranberry salsa: Using a small, sharp knife, cut a slice off the top and bottom of the orange to expose the flesh. Place the orange upright on a cutting board and slice off the peel in thick strips, cutting around the contour of the orange to expose the flesh. Cut the orange crosswise into 1/4-inch-thick slices, and then cut each slice into 1/2-inch sections. Transfer the pieces to a bowl and stir in the dried cranberries. Open the can of pineapple and drain the juice into the bowl. Cut the pineapple slices into small pieces and add to the bowl along with the tomatoes, jalapeño, lime juice and chives. Stir to mix, cover and refrigerate for 1 hour.

Transfer the turkey breast to a cutting board, cover loosely with aluminum foil and let rest for 10 minutes. Drain the salsa and transfer to a serving bowl. Add the cilantro and toss to mix. Slice the turkey breast across the grain and arrange on a warmed platter. Serve immediately. Pass the salsa at the table.
Serves 6.
Adapted from Williams-Sonoma Lifestyles Series, Backyard Barbecues, by Phillip Stephen Schulz (Time-Life Books, 1999).