Turkey Breast with Caramelised Grapefruit BBQ Sauce

Citrus fruits might feel like summer sunshine, but they're actually at their very best in winter — and this turkey breast with caramelised grapefruit BBQ sauce is the perfect way to celebrate that. The sticky, slightly bitter glaze works beautifully with the mild sweetness of turkey, and the whole thing comes together on the gas grill for an impressive centrepiece that's far more straightforward than it looks. A little brightness for a cold day.

Ingredients

For the turkey breast

• 1 bone-in turkey breast (approximately 1.5–2kg)
• 2 tbsp rapeseed oil
• 1 tsp flaky sea salt
• 1 tsp freshly ground black pepper
• 1 tsp smoked paprika
• 1 tsp garlic powder

For the caramelised grapefruit BBQ sauce

• 2 large pink grapefruits, halved
• 1 tbsp rapeseed oil
• 1 small onion, finely diced
• 3 garlic cloves, minced
• 120ml cloudy apple juice
• 2 tbsp black treacle
• 2 tbsp light soft brown sugar
• 2 tbsp mild American-style mustard (not English mustard)
• 1 tbsp Worcestershire sauce
• 1 tsp smoked paprika
• ½ tsp cayenne pepper
• Fine salt, to taste

Method

1. Preheat your gas grill for two-zone cooking — high heat on one side, burners off on the other. You're aiming for an indirect cooking temperature of around 180°C.
2. Place the grapefruit halves cut-side down on the hot side of the grill. Cook for 4–5 minutes until deeply caramelised and charred at the edges. Remove and set aside to cool slightly, then juice them through a sieve. You should get around 200–240ml of juice.
3. Make the sauce: heat the rapeseed oil in a small saucepan over a medium hob (or use a side burner). Soften the onion for 5 minutes, then add the garlic and cook for another minute. Add the caramelised grapefruit juice, cloudy apple juice, black treacle, brown sugar, mustard, Worcestershire sauce, smoked paprika, and cayenne. Stir well, bring to a gentle simmer and cook for 15–20 minutes until the sauce thickens and coats the back of a spoon. Season with fine salt to taste. Set aside half the sauce for serving — never use sauce that's touched raw meat as a condiment without boiling it first.
4. Pat the turkey breast dry with kitchen paper. Rub all over with rapeseed oil, then season with the salt, pepper, smoked paprika, and garlic powder.
5. Place the turkey breast skin-side up on the indirect (cool) side of the grill. Close the lid and cook at around 180°C, brushing generously with the BBQ sauce every 20–25 minutes. A 1.5–2kg bone-in turkey breast will take approximately 1 hour 15 minutes to 1 hour 45 minutes.
6. The turkey is ready when it reaches an internal temperature of 75°C at the thickest part, away from the bone. In the last 10 minutes, move it to the hot side of the grill briefly to crisp and caramelise the skin, watching it closely.
7. Rest the turkey, loosely tented with aluminium foil, for at least 15 minutes before carving. Serve with the reserved grapefruit BBQ sauce on the side.

Originally published by Bull BBQ. Adapted for UK audiences by Cedar Kitchen in the Garden.