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Wood-Fired Turkey Breasts with Ginger-Jalapeño-Cranberry Sauce

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A top down image of two cooked turkey breasts on a skillet with herbs and cranberries. Broccolini, carrots, gravy, buns, cranberry sauce, wine glasses and florals surround this skillet.

Wood-Fired Turkey Breasts with Ginger-Jalapeño-Cranberry Sauce

A turkey breast (or two) is the perfect way to prepare a traditional turkey dinner for a smaller holiday gathering… but once you try this moist, tender, flavour packed turkey with subtle notes of smokiness, paired with the bold, bright, refreshing flavours of the ginger-jalapeno-cranberry sauce, you will not be waiting for a special occasion to make it again!

Wood-fired Turkey Breasts with Ginger-Jalapeño-Cranberry Sauce Ingredients layed out beside the Ooni Karu 16
Rubbing the turkey breast with butter under the skin.
Charring jalapeños directly on the coals
Ginger and cranberries are added into the pot.

This preparation is perfect for a Sunday dinner with leftovers for weekday lunches OR the ultimate “gameday” sandwiches when the gang gathers to cheer on the home team!

A beautiful golden turkey breast coming out a flaming Ooni oven.

While the turkey rests, I suggest charring carrots & broccolini in the turkey drippings on the grizzler plate, completely optional, but why waste a hot oven and the turkey drippings?

Roasted carrots on the Ooni grizzler pan in a flaming hot Ooni wood oven.
Roasted broccolini on the Ooni grizzler pan in a flaming hot Ooni wood oven.

Disclosure: I have participated in a paid partnership with Ooni. Opinions in this post are my own.

A top down image of two cooked turkey breasts on a skillet with herbs and cranberries. Broccolini, carrots, gravy, buns, cranberry sauce, wine glasses and florals surround this skillet.

Wood-Fired Turkey Breasts with Ginger-Jalapeño-Cranberry Sauce

A turkey breast (or 2) is the perfect way to prepare a traditional turkey dinner for a smaller holiday gathering… but once you try this moist, tender, flavour packed turkey with subtle notes of smokiness, paired with the bold, bright, refreshing flavours of the ginger-jalapeno-cranberry sauce, you will not be waiting for a special occasion to make it again! This preparation is perfect for a Sunday dinner with leftovers for weekday lunches OR the ultimate “gameday” sandwiches when the gang gathers to cheer on the home team!
Print Recipe Pin Recipe
Prep Time 25 mins
Cook Time 1 hr 15 mins
Total Time 1 hr 40 mins
Course Dinner, Main Course
Cuisine American
Servings 4 -6 People

Ingredients
  

  • 2 split turkey breasts bone in, skin on, approximately 1 lb 12 oz for each breast (3 ½ pounds total)
  • Salt and freshly ground pepper

Cranberry Sauce

  • 2 large jalapeños charred, seeds removed, and finely diced
  • 1 cup sugar
  • 1 tablespoon white balsamic vinegar
  • ½ teaspoon salt
  • 1 tablespoons sage finely chopped
  • ½ cup water
  • 1 tablespoon grated ginger
  • 1 12-ounce package fresh or frozen cranberries (3 cups)

Butter Mixture

  • 3 tablespoons unsalted butter melted
  • 1 tablespoon chopped fresh sage.
  • 1 tablespoon finely chopped fresh rosemary
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground pepper

Serving Suggestions

  • Charred carrots and broccolini
  • Soft dinner rolls
  • Warm gravy homemade or your favourite store bought

Instructions
 

  • Remove turkey breasts from packaging, pat dry with a paper towel, season with salt and pepper, place breasts skin side up on a rack over a sheet pan and refrigerate uncovered while you make the cranberry sauce and butter mixture.
  • Preheat the Ooni Karu 16 oven to 450°F (I use a combination of lump charcoal & hardwood to maintain the heat and add layers of flavour).
  • While the charcoal heats up, place the jalapeños directly on the burning wood/charcoal and char the jalapeños completely. Remove jalapeños, place in a small bowl and cover with plastic wrap or a plate. Let steam for about 5 minutes. Using a paper towel wipe off charred skin, slice in half, remove seeds and finely dice.
  • To prepare the cranberry sauce add the sugar, jalapeños, white balsamic vinegar, salt, and sage in a heavy-bottomed saucepan over medium-high heat, stir to combine. Add water, then stir with a wooden spoon until sugar is dissolved, reduce heat to low and simmer 2 minutes.
  • Add ginger and cranberries, increase heat to medium-high and bring to a boil.
  • Reduce heat to medium and boil gently for 10 minutes, stirring occasionally until cranberries have softened.
  • Spoon sauce into a bowl(s), cover and cool at room temperature. Refrigerate until serving time. Makes 2 cups
  • Place butter, sage, rosemary, 1 teaspoon each salt & pepper in a small bowl, stir to blend.
  • Using your fingers, gently separate turkey skin from flesh. Pour 1/3 of butter mixture underneath the skin of each breast and massage in the butter. Pour half the remaining mixture over the skin of each breast and gently rub it all over. Set aside at room temperature.
  • When the oven has reached 450°F, place the Ooni Dual-Sided Grizzler Plate in the oven, ridge side up, and heat for 5 minutes.
  • Open the rear fuel hatch and the glass door and let the oven cool down to about 425°F. Place the turkey breasts on the grizzler plate, as close to the front of the pan as possible and insert into the oven. Close the glass door but leave the fuel hatch open. Cook for 10 to 15 minutes, rotating each breast front to back once.
  • When the temperature drops to around 350°F, close the fuel hatch and cook until the internal temperature reaches 158-160°F. Approximately 50 – 60 minutes longer.
  • Add fuel as required to maintain a temperature near 350°F. If the oven gets too hot, open the fuel hatch and glass door to control temperature.
  • If the skin is browning too much cover with foil.
  • When internal temperature is reached, remove breasts to a platter or tray, cover with foil and place a towel over the foil. Let rest 15-20 minutes before carving (internal temperature will rise to 165°F, while the breasts rest.)
  • While the turkey rests, I suggest charring carrots & broccolini in the turkey drippings on the grizzler plate (completely optional, but why waste a hot oven and the turkey drippings?)
  • Add fuel to begin bringing the oven back up to 425°F. Place thin carrots (or sliced carrots) on grizzler pan, season with salt, pepper, plus a splash of olive oil, and cook for 15 minutes, until lightly charred and slightly softened (note, the carrots will still have a bit of a bite, they are charred, not roasted). Remove carrots to a plate and cover tightly with foil to keep warm. Add the broccolini (cutting any thick pieces in to thinner strips) to the grizzler plate, season with salt, pepper, plus a splash of olive oil and place if the oven. Add another piece of wood and char the broccolini for 5 minutes turning once. Remove broccolini to a plate and cover tightly with foil to keep warm while you carve the turkey.
  • Serve sliced turkey breast with ginger-jalapeño-cranberry sauce and enjoy!
Keyword Cranberry Sauce recipe, Thanksgiving, Thanksgiving Turkey, Turkey recipe, Wood-fired Turkey
Tried this recipe?Let us know how it was!

Hope you enjoy this recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy) & Elaine

A top down image of two cooked turkey breasts on a skillet with herbs and cranberries. Broccolini, carrots, gravy, buns, cranberry sauce, wine glasses and florals surround this skillet.
Roasting broccolini in my Ooni Karu 16 pizza oven on a beautiful evening.

For this Wood-Fired Turkey Breasts with Ginger-Jalapeño-Cranberry Sauce recipe, I used the Ooni Dual Sided Grizzler Plate, and my Ooni Karu 16 Multi-Fuel Pizza Oven.

Proud Onni Ambassador. Opinions in this post are my own.

Wood-Fired Sweet Potato Casserole

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Sweet Potato Casserole with toasted marshmallows in a cast iron pan. A scoop is take out to reveal the inside and a portion is plated. Glassed, dishes, toppings and flowers surround the dish.

Wood-Fired Sweet Potato Casserole

Take the classic flavours of a Sweet Potato Casserole to new heights, by cooking with the smoky flavours of lump charcoal and wood! The caramelization of the roasted sweet potatoes in the Ooni Karu 16 oven is life changing! The perfect browning of the marshmallows, as the flames gently roll across the top of the oven is mesmerizing!

A sweet potato casserole in the flaming wood oven

Finishing with pecan wood creates a intoxicating aroma! This “side dish” was so good that my wife enjoyed leftovers with her morning coffee!

Sweet Potato Casserole Ingredients layed out beside the Ooni Karu 16
Baking sweet potatoes in a flaming wood oven.
Six baked sweet potatoes with the skin peeled off on one.
A bowl of the mashed potatoes with the remaining ingredients ready to be added into the bowl.
Sweet casserole spooned into the cast iron pan.
Sweet Potato skillet in a flaming wood oven.

Disclosure: I have participated in a paid partnership with Ooni. Opinions in this post are my own.

Sweet Potato Casserole with toasted marshmallows in a cast iron pan. A scoop is take out to reveal the inside and a portion is plated. Glassed, dishes, toppings and flowers surround the dish.

Wood-fired Sweet Potato Casserole

Take the classic flavours of a Sweet Potato Casserole to new heights, by cooking with the smoky flavours of lump charcoal and wood! The caramelization of the roasted sweet potatoes in the Ooni Karu 16 oven is life changing! The perfect browning of the marshmallows, as the flames gently roll across the top of the oven is mesmerizing! This “side dish” was so good that my wife enjoyed leftovers with her morning coffee!
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 45 mins
Course Side Dish
Cuisine American
Servings 8 people

Ingredients
  

  • 4 pounds medium sized sweet potatoes (approx. 6), washed and dried 1.9 kg
  • ¼ cup packed brown sugar 45g
  • 3 tablespoons butter melted
  • 1 tablespoon fresh sage finely chopped
  • 2 large eggs
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 1 teaspoon vanilla
  • salt to taste
  • ½ cup half and half optional

Topping

  • 2 cups miniature marshmallows 110g
  • ⅓ cup chopped pecans 35g

Instructions
 

Roasting the Potatoes

  • Preheat the Ooni Karu 16 oven to 400°F (I use a combination of lump charcoal & hardwood to maintain the heat and add layers of flavour).
  • When the oven has reached 375°F, place the Ooni Dual-Sided Grizzler Plate in the oven, ridge side up, to preheat. Pierce potatoes several times.
  • Once the oven has reached 400°F, place the sweet potatoes on the grizzler plate and bake for 1-1¼ hours or until soft. Rotate the potatoes and change positions every 10 minutes to ensure even cooking. The rear of the oven and sides are slightly hotter, so moving positions will ensure consistent cooking.
  • As you add fuel, if the flames are too large and are rolling towards the rear potatoes, causing them to burn, open the fuel hatch and allow the flames to burn down, then replace the hatch.
  • Once the potatoes are done, remove from oven. Set aside until cool enough to handle, then peel off the skin. (Alternatively, cut open and scoop out the pulp). Mash to desired consistency.

Assembling and Baking the Casserole

  • Add all the ingredients EXCEPT for the toppings (half & half is completely optional).
  • Mix well, then spoon into an oiled Ooni Cast Iron Skillet (9”).
  • Bake at 375°F for 25 minutes, until heated through.
  • Top with marshmallows and pecans and bake 5 minutes or until marshmallow are lightly toasted.
  • Note: for the baking process and browning of the marshmallows, I used a couple of chunks of pecan wood to add additional flavour.

Additional Notes

  • To make ahead, assemble the casserole, do not bake, or put on the toppings. Cover tightly and refrigerate for up to 3 days. Remove from the refrigerator while preheating the oven and bake as per directions.
Keyword casserole, sweet potato recipe, Thanksgiving, wood-fired recipe
Tried this recipe?Let us know how it was!

Hope you enjoy this recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy)

Sweet Potato Casserole Ingredients layed out beside the Ooni Karu 16
Sweet casserole spooned into the cast iron pan.

For this Wood-fired Sweet Potato Casserole, I used the Ooni Dual Sided Grizzler Plate, the Ooni Cast Iron Skillet (9”) and my Ooni Karu 16 Multi-Fuel Pizza Oven.

Proud Onni Ambassador. Opinions in this post are my own.

Sizzling Steak Fajitas

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Slices of steak are laid on top of cooked peppers and onions for making fajitas
Cooked & served on the Ooni Dual Sided Grizzler Plate

Sizzling Steak Fajitas. Trimmed the fat and crosshatched a couple of striploins, then marinated for 2.5 hours before searing on a cast iron in the Ooni outdoor oven. While the steaks rested, sautéed the onions, and cooked down the peppers, before serving everything on the sizzling cast iron with Pico de Gallo, guacamole and sour cream.

For serving: Surround the hot Grizzler plate (on its base) with all the accompaniments in separate dishes so that people can assemble their own fajitas.

Slices of steak are laid on top of cooked peppers and onions for making fajitas

Sizzling Steak Fajitas

Trimmed the fat and crosshatched a couple of striploins, then marinated for 2.5 hours before searing on a cast iron in the Ooni outdoor oven. While the steaks rested, sautéed the onions, and cooked down the peppers, before serving everything on the sizzling cast iron with Pico de Gallo, guacamole, and sour cream.
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 25 mins
Marinating Time 3 hrs
Total Time 3 hrs 40 mins
Course Dinner, Game Day Snack, Main Course
Cuisine Mexican
Servings 5 -6 people

Equipment

Ingredients
  

Marinade Ingredients

  • 2 cloves garlic minced
  • 1 teaspoon fresh lime zest
  • 1 teaspoon fresh orange zest
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lime juice
  • 2 tablespoons fresh orange juice
  • 2 tablespoons finely chopped fresh cilantro
  • 1 tablespoons Worcestershire sauce
  • ½ tablespoon minced fresh jalapeño
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked paprika
  • 1 teaspoon chilli powder
  • 1 teaspoon freshly ground pepper
  • 1/2 teaspoon Kosher salt

Fajita Ingredients

  • 2 x 16 oz striploin steaks trimmed of all visible fat and gristle (minimum 1.5” thick)
  • 1 small red onion sliced into 1/4” strips
  • 1 small yellow onion sliced into 1/4” strips
  • 1 small green bell pepper sliced, 1/4” strips
  • 1 small red bell pepper sliced, 1/4” strips
  • 1 small orange bell pepper sliced, 1/4” strips
  • 1 small yellow bell pepper sliced, 1/4” strips
  • 1 medium jalapeño thinly sliced circles
  • Olive oil
  • Kosher salt & freshly ground pepper

For serving

  • Guacamole store bought, or make fresh
  • Pico de Gallo store bought, or make fresh
  • Sour cream mixed with sriracha, optional
  • Flour or Corn tortillas warmed
  • Sour cream
  • Fresh cilantro
  • Lime wedges
  • Maldon salt

Instructions
 

  • For the marinade: Add all the marinade ingredients into a bowl, stir to combine.
  • For the fajitas: Place the steak in a large resealable plastic bag and pour the marinade over. Press out as much air as possible and seal the bag. Shake the bag to distribute the marinade then lay the bag flat and refrigerate for 2-3 hours (flipping it halfway through).
  • 20-30 minutes before cooking, remove steak from the fridge. Remove steak from the marinade and shake off excess liquid (or lightly pat dry with a paper towel).
  • Preheat Ooni Koda 16 oven on high for 15-20 minutes.
  • Place the Ooni Dual Sided Grizzler Plate (flat side up) in the middle of the of oven until cast iron temperature reaches 600°F (4-6 minutes).
  • Carefully remove Grizzler Plate from the oven (using handles) and place on wooden base. Place the steaks closer to right hand side of the plate and return to oven as close to the right-hand side as possible away from the flames. Cook the steak for 2 minutes, then remove the Grizzler plate from oven, rotate the steaks (front to back) and exchange positions (left to right). Return to oven and cook for 2 minutes more. Flip steaks and cook for 1.5 minutes, then rotate and exchange positions (check internal temperature using an instant read thermometer). Return steaks to oven and cook for about 1.5 minutes more until internal temperature reaches between 125-130°F. Remove steaks to a platter and tent with foil while you cook the vegetables (steak temperature will rise to 135°F – medium rare as it rests).
  • Pour 2 tablespoons of oil onto the Grizzler plate, add onions, season with salt and pepper and mix to combine. Adjust the temperature control on the Koda 16 to the lowest setting and return Grizzler pan with onions in oven on the right-hand side.
  • Cook onions for about 6 minutes (stirring occasionally) until softened. Add the peppers & jalapeños, season with salt & pepper, add a splash of olive oil and mix carefully to combine with onions (the Grizzler plate will be full, but since the veggies are cooking from the top and bottom, they will cook evenly). Return the Grizzler plate to the oven (keeping to the right) and adjust temperature back to high. Let them cook undisturbed for 2 minutes. Stir then continue cooking, stirring occasionally, until they are softened and have some browned spots, 4 to 6 minutes.
  • While the peppers finish cooking, begin thinly slicing the steaks across the grain.
  • When peppers are done, remove the Grizzler plate to the wooden base and place sliced steak on top of steaming hot peppers & onions.
  • For serving: Surround the hot Grizzler plate (on its base) with all the accompaniments in separate dishes so that people can assemble their own fajitas.

Video

Keyword fajitas, ooni, ooni oven, steak fajitas, steak recipes
Tried this recipe?Let us know how it was!

Hope you enjoy this recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy) & Elaine

This Sizzling Steak Fajitas recipe was cooked & served on the Ooni Dual Sided Grizzler Plate using my Ooni Koda 16 oven.

Proud Onni Ambassador. Opinions in this post are always my own.

Spring Pea and Asparagus Pizza

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Wood oven green pizza with peas asparagus and basil.

Wood oven pea and asparagus pizza night! This one was filled with the delicious flavours of spring… asparagus, peas, tomatoes, mozzarella, basil and parmigiana.

Pizza Sauce ingredients
  • 1/2 tablespoon olive oil
  • 1 large garlic clove, crushed
  • 400g/14oz can diced tomatoes
  • 1/2 teaspoon salt
  • Pinch of red chili flakes (to taste)
  • 1 tablespoon chopped fresh basil
Preparation

Heat oil in saucepan over medium-low heat, add garlic and cook until just starting to brown. Add tomatoes and simmer over medium heat for 10-15 minutes. Add salt & chili flakes. Blend with a stick blender. Stir in basil. Cool sauce completely.

Preheat the wood fired (or gas) pizza oven (to a min 800°F/430°C)

Toppings (per 12” pizza)
  • 1 x 280g/10oz ball of pizza dough at room temperature
  • Asparagus – 4 medium sized spears (6” lengths)
  • Fresh peas (removed from pods) – 1/4 cup (Substitute frozen peas if required)
  • Fresh mozzarella 125g/4oz, torn into small pieces
  • Freshly grated Parmesan
  • Fresh basil – 10 to 12 small leaves
  • Olive oil for drizzling

Blanch the asparagus in boiling water for one minute (until slightly tender). Remove immediately to a bowl filled with ice water. Drain asparagus and pat dry. Cut spears in half lengthwise and then into 2” pieces. Blanch the peas in boiling water for 1 minute. Remove immediately to ice bath. Drain and pat dry.

Assembly

Stretch/roll out the dough to 12” disc. Place dough on a corn meal covered pizza peel (work quickly, so the pizza doesn’t stick to the peel…) Lightly spread on the sauce, leaving 2.5 cm/1 inch of crust around the edge. Add the torn mozzarella evenly over the sauce. Next add asparagus and peas, followed by a liberal grating of Parmesan (don’t be shy, the veggies need the seasoning)

Bake in the pizza oven 2-5 minutes (turning as required for even cooking)

Once the pizza is cooked, add a drizzle of olive oil, the fresh basil leaves and serve with additional chili flakes or hot chilies in oil.

Don’t have a pizza oven or peel?  Try this gas grill option:

Preheat your covered grill to med/high. Place the rolled out pizza dough on an inverted baking sheet covered in corn meal or flour. Slide the dough onto the hot oiled grill and cook for 2 minutes (until slightly browned) Remove dough to the baking sheet (grilled side down) and let cool slightly. Flip the dough so the grilled side is up and follow the assembly instructions as above. Return pizza to oiled grill, close the lid and lower temperature to medium. Cook until edges beginning to brown and cheese is bubbling 6- 10 minutes (rotating pizza 90° after 2-3 minutes).

Pizza with peas and asperagus on a pizza peel, ready to go in the Ooni pizza oven.

In addition to this Spring Pea and Asparagus Pizza, check out some of my other meatless meals here.