Roast Turkey Breast Recipe! (on the Weber)

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier with a high smoke point.

chicken broth

🥗Healthier: homemade broth

💰Cheaper: water

Homemade broth is healthier and richer in flavor.

Cut the turkey breast sections off the bone from a whole bone-in turkey breast.

Place the turkey breast in a vacuum seal bag.

Add pads of unsalted butter, a small sprig of rosemary, and one leaf of sage into the bag.

Seal the vacuum bag with a vacuum sealer (or use plastic wrap if you don't have one).

Lay down aluminum foil to protect the vacuum bag from heat while grilling.

Preheat the Weber grill to 300°F (149°C) with charcoal on one side.

Place the turkey breast on the cooler side of the grill, away from direct heat.

Cook the turkey breast for one hour in the vacuum bag.

While the turkey is cooking, prepare the cranberry orange bourbon glaze in a large stock pot by adding 1.5 cups of orange juice, 0.5 cups of bourbon, a sprig of fresh rosemary, 14 ounces of cranberry sauce, 1 teaspoon of paprika, kosher salt, and black pepper.

Bring the glaze to a boil, then reduce the heat to medium and let it reduce until it reaches a thick honey consistency.

After one hour, remove the turkey breast from the grill and vacuum bag, and season lightly with kosher salt and black pepper.

Increase the grill temperature to 350°F (177°C) to tighten the skin and add color.

Baste the turkey breast with the cranberry orange bourbon glaze.

Cook for an additional 30 minutes, checking for an internal temperature of 165°F (74°C).

After 7 more minutes, check the turkey; it should be done and covered with foil before serving.

Slice the turkey breast and serve with the reserved sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary