Grilled Turkey Breast with Cranberry-Honey Mustard Pan Sauce

A great holiday entrée alternative for the smaller family.

Total Time:
1 hr 30 min
15 min
15 min
1 hr

4 servings

  • Turkey Breast:
  • 1/2 teaspoon Stonemill Iodized Salt
  • 1 teaspoon Stonemill Ground Black Pepper
  • 2 teaspoons fresh sage, minced
  • 2 teaspoons Stonemill Italian Seasoning
  • 1/2 teaspoon Stonemill Garlic Powder
  • 1/2 teaspoon Stonemill Onion Powder
  • 1/2 teaspoon Stonemill Paprika
  • 2 tablespoons Carlini Vegetable Oil
  • 48 ounces Kirkwood Boneless Turkey Breast, thawed*
  • Cranberry-Honey Mustard:
  • 2 teaspoons fresh sage, minced
  • 1 cup cranberries, frozen
  • 1/4 cup Berryhill Honey
  • 1/4 cup Burman's Dijon Mustard
  • 2 cups Fit & Active Reduced Sodium Chicken Broth
  • Preheat grill to medium-high heat. Preheat oven to 350°.

  • For turkey breast: In a medium bowl, combine salt, pepper, 2 teaspoons sage, Italian seasoning, garlic powder, onion powder, paprika and oil.

  • Place turkey breast skin side down on a cutting board. Remove netting. Using a boning knife or sharp knife, butterfly turkey breast if thickness is over 1/2-inch. Apply spice mixture to both sides of turkey breast pieces.

  • Grill turkey breast for 2 minutes, rotate 90 degrees. Flip turkey breast over and repeat. Transfer turkey breast to a sheet pan and finish cooking in oven for 40 minutes, or until internal temperature reaches 165°.

  • For cranberry-honey mustard: In a large sauté pan, over medium heat, cook the 2 teaspoons sage, cranberries, honey and Dijon mustard until the cranberry skins pop, about 2 minutes. Add the chicken broth, bring to a boil. Reduce heat and simmer until the sauce is reduced by half or coats the back of a wooden spoon, about 15 minutes.

  • Remove turkey from oven and place on a carving board. Lightly tent with foil for 10 minutes. Slice turkey breast on a bias and serve with pan sauce.

*These are Seasonal items that are only in stores for a limited time and may no longer be available.

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