New Hampshire Cranberry Glazed Grilled Turkey Breast

Introduction

Take your holiday grilling to the next level with this New Hampshire-inspired Cranberry Glazed Grilled Turkey Breast. The sweetness of cranberry glaze meets the juicy, flavor-packed turkey breast, perfectly seared on the Arteflame grill at over 1,000°F for a crust that locks in all the juices. No oven, no pans—just bold holiday flavors kissed by open fire and smoke for an unforgettably festive feast.

Ingredients

• 1 boneless skin-on turkey breast (2.5 to 3 pounds)
• Salt and freshly cracked black pepper to taste
• 2 tbsp unsalted butter, melted (plus more for basting)
• 1 cup whole cranberry sauce (canned or homemade)
• 2 tbsp maple syrup
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1 tsp crushed garlic
• 1/2 tsp ground allspice
• 1/2 tsp smoked paprika

Instructions

Step 1: Fire up the Arteflame Grill

1. Drizzle vegetable oil on three paper napkins.
2. Place napkins inside the center bowl of the Arteflame grill.
3. Stack firewood on top of the napkins.
4. Light the napkins with a match or lighter.
5. Allow the fire to burn for 20 minutes until the center grate exceeds 1,000°F.

Step 2: Prepare the Cranberry Glaze

1. In a bowl, combine cranberry sauce, maple syrup, Dijon mustard, apple cider vinegar, garlic, allspice, and smoked paprika.
2. Mix thoroughly and set aside near the grill to warm gently on the outer edge of the flat top griddle.

Step 3: Season and Sear the Turkey

1. Pat turkey breast dry and brush with melted butter.
2. Season generously with salt and pepper.
3. Sear the turkey on the center Arteflame grill grate for 2–3 minutes per side to develop a golden-brown crust.

Step 4: Finish on the Flat Top Using Reverse Sear

1. Move the seared turkey to the cooler zone of the flat top griddle.
2. Baste the turkey breast with the cranberry glaze every few minutes.
3. Cook slowly while rotating occasionally until internal temperature reaches 150°F.
4. Remove from grill, loosely tent with foil, and let it rest. The final temperature will climb to a perfect 165°F.

Step 5: Serve

1. Slice the rested turkey breast against the grain.
2. Drizzle lightly with remaining glaze and serve immediately.

Tips

• Always rest the meat for at least 10 minutes after grilling to let the juices redistribute.
• Use high-quality firewood like oak or hickory for a smoky, aromatic finish.
• The inner edge of the Arteflame flat top is hotter than the outside—use it wisely to control cook speed.
• Use a quick-read thermometer to nail the perfect doneness.
• Brush butter on the turkey frequently for added richness and crisp skin.

Variations

1. Spicy Orange Glaze: Swap cranberry sauce for orange marmalade and add a pinch of red chili flakes for a citrusy, spicy kick.
2. Bourbon-Maple Glaze: Add a splash of bourbon and double down on the maple syrup for bold smoky sweetness.
3. Pomegranate Molasses Glaze: Replace cranberry sauce with pomegranate molasses and a touch of honey for tart complexity.
4. Herbed Mustard Glaze: Use stone-ground mustard, rosemary, thyme, and sage for a deeply herbal take.
5. Tamarind-Cranberry Fusion: Mix tamarind paste with cranberry sauce and brown sugar for a tangy East-meets-West version.

Best Pairings

• Grilled brussels sprouts with pancetta on the flat top
• Cast iron cranberry cornbread (optional plate use)
• Smoky mashed sweet potatoes grilled in foil packs
• A robust New Hampshire-made hard cider or a pinot noir
• Charred acorn squash slices with butter and brown sugar

Conclusion

This Cranberry Glazed Grilled Turkey Breast packs everything you love about the holidays with the flavor of fire-grilled cooking. With the Arteflame grill, you get restaurant-quality results and an impressive presentation—without ever turning on your oven. Grilling in New Hampshire just got a lot more festive.