Turkey crown with bacon & cranbery cooked on the Traeger Pro 22
Angela Slater
Daughter of a farmer and market gardener so have always had a connection with the outdoors, whether it was keeping animals or producing fruit, vegetables and cut flowers. Along with my work at Hayes Garden World I also have a smallholding, mainly breeding rare breed pigs. I gained an HND and BSc in Conservation and Environmental Land Management, as a result I am an ardent environmentalist and have a keen interest in environmentally friendly gardening. In my time at Hayes I worked for several years in the Outdoor Plant and Houseplant areas

How do I cook a Christmas turkey breast with bacon and cranberry on the Traeger Pro 22 Wood pellet grill?

Cook a moist, delicious turkey crown outside on the barbecue


  • turkey breast joint (turkey crown); boneless
  • dry cured streaky bacon
  • cranberry sauce



Rub the turkey with the BBQ rub then cover with streaky bacon. The bacon protects the breast from becoming too brown, adds another subtle layer of flavour and keeps the flesh moist as the fat renders down and seeps through the bird.

Sprinkle turkey breasts with a poultry rub and wrap in streaky bacon.

Pre-heat the grill to 190C (374F) and place the bird in the centre. Insert the probe so that the tip is in the centre of the crown. There is no need to lift the lid, which reduces the temperature, to check the turkey as you can read the temperature on the outside of the unit.

About 10 – 20 minutes before the end just gently lift off the bacon and brush with cranberry sauce and orange mixture, replace the bacon and cook until it reaches 75C (167F).

Once the breast comes off cover with a couple of sheets of tinfoil and clean tea-towels and leave to rest for about 30 minutes before carving.