If your Thanksgiving gathering is small this year (or you’re looking to try something new), opting for a turkey breast or two is a great alternative to cooking a whole bird. Smoky and subtly herbal with a deliciously crispy skin, these wood-fired turkey breasts from Ooni’s favorite Canadian backyard grilling guru, James Synowicki, are moist, tender and packed with flavor.

When you’re serving turkey this delicious, you’ll want a cranberry sauce that’s just as complex and interesting. That’s why you won’t see any slices of canned cranberry (though they have their place) alongside this fire-roasted bird. In its place, James has created a ginger-jalapeño-cranberry sauce that’s a little bit spicy and a little bit sweet — a wonderful complement to these turkey breasts.

If you happen to have leftovers, serve them up in a classic sandwich or on a Thanksgiving Leftovers Pizza. And don’t wait for a special occasion to make them again. These turkey breasts are more approachable than cooking a whole bird, and are great for a hearty Sunday dinner or as a base for the ultimate game day sandwich.

Note: This recipe is designed for wood and charcoal cooking using Ooni Karu 12, Ooni Karu 16, or Ooni Pro 16.