Grilled Turkey with Cranberry Sauce

Grilled Turkey with Cranberry Sauce

Grilled Turkey with Cranberry Sauce


Makes 8 to 10 servings


1 fresh or thawed frozen turkey (10 to 12 pounds)
2 tablespoons vegetable oil
1 can (16 ounces) jellied cranberry sauce
1/4 cup tomato-based chili sauce
1/2 teaspoon dehydrated onions
1/2 teaspoon dried mint leaves
1/8 teaspoon black pepper
Dash salt


  1. Cover 2 cups hickory chips with cold water in small bowl; soak 20 to 30 minutes.
  2. Prepare grill for indirect cooking.
  3. Remove giblets from turkey cavity; reserve for another use or discard. Rinse turkey with cold water; pat dry with paper towels. Pull skin over neck; secure with metal skewer. Tuck wing tips under back; tie legs together with wet string. Lightly brush turkey with oil.
  4. Drain hickory chips; sprinkle half of chips over coals. Place turkey, breast-side up, on grid directly over drip pan. Grill, covered, over medium heat 16 to 18 minutes per pound (approximately 3 hours) or until internal temperature reaches 180°F when tested with meat thermometer inserted into thickest part of thigh, not touching bone. Add 4 to 9 briquets to both sides of the fire each hour to maintain medium heat. Add remaining hickory chips after 1 hour of grilling.*
  5. Combine cranberry sauce, chili sauce, onions, mint, pepper and salt in small saucepan over medium heat. Stir until hot and smooth. Remove 1/4 cup sauce to use as glaze.
  6. Brush turkey with glaze twice during last 1/2 hour of cooking time.
  7. Transfer turkey to cutting board; cover with foil. Let stand 15 minutes before carving. Internal temperature will continue to rise 5°F to 10°F during stand time. Serve turkey with cranberry sauce mixture, reheating sauce if necessary.

Nutritional Information

Calories 443
Calories from Fat 22 %
Total Fat 11 g
Cholesterol 171 mg
Carbohydrate 24 g
Fiber 1 g
Protein 58 g
Sodium 251 mg

Dietary Exchange

Fruit 1-1/2
Meat 6-1/2

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