Turkey and cranberry crostini on homemade sourdough with whipped brie and fresh thyme on a white plate over rust cloth

Turkey Cranberry Crostini

Turkey cranberry crostini is a slice of homemade sourdough spread with whipped brie and topped with charcoal grilled turkey tenderloin and a spoonful of cranberry apple sauce.

Grill temp300 to 325°F, direct heat
FuelCharcoal with a small piece of pecan
Cook time45 minutes to 1 hour, cook to temperature
Pull temp155°F, then rest about 30 minutes
Final temp164 to 165°F after the rest
YieldAbout 20 crostini

Leftover turkey is perfect for this one. If you are starting from scratch, a pre-brined turkey tenderloin does the same job and cooks in a fraction of the time.

I run the grill at 300 to 325°F on charcoal, pull the turkey at 155°F and rest it covered in butter for about 30 minutes. After the rest the probe reads 164 to 165°F and the slices stay juicy. Whipped brie goes on homemade sourdough, the turkey goes on the brie and a cranberry sauce with apple and Cointreau finishes it.

Turkey and cranberry crostini on homemade sourdough with whipped brie and fresh thyme on a white plate over rust cloth

Turkey Cranberry Crostini

Print Recipe
Course Appetizer
Cuisine American
Keyword cranberry crostini, leftover turkey appetizer, sourdough crostini, thanksgiving appetizer, turkey crostini, whipped brie
Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
Servings 20 Crostini

Equipment

  • Charcoal grill or smoker
  • Instant-read thermometer
  • Hand mixer
  • Saucepan
  • Bread knife

Ingredients

Turkey

  • 1 turkey tenderloin pre-brined, such as Jennie-O, or about the same amount of leftover turkey
  • 1 tsp kosher salt
  • 1 tsp coarse black pepper
  • 1 tsp garlic powder
  • 1 stick salted butter melted

Whipped Brie

  • 1 wheel brie 8 oz, rind removed, cold

Cranberry Apple Sauce

  • 1 bag Ocean Spray fresh cranberries 12 oz
  • 1 Granny Smith apple peeled and diced
  • 1 cup light brown sugar packed
  • 1 orange juiced, no zest
  • 2 lemons juiced, no zest
  • 1/2 cup orange juice
  • 1 tsp kosher salt
  • 1/4 cup Cointreau

To Build

  • 1 loaf homemade sourdough sliced 1/2 to 3/4 inch thick
  • olive oil for brushing the bread if you grill it
  • fresh thyme leaves, for garnish

Instructions

Cook the Turkey

  • Set up the grill for direct heat at 300 to 325°F with charcoal and one small piece of pecan.
  • Season the tenderloin all over with the salt, pepper and garlic blend.
  • Cook over direct heat, 45 minutes to 1 hour, until the thickest part reads 155°F. Go by the thermometer, not the clock.
  • Pour the melted butter over the turkey and rest it covered on the counter for about 30 minutes. The probe should read 164 to 165°F after the rest. Slice thin.

Make the Cranberry Apple Sauce

  • Bring the juice of the orange and lemons, the orange juice, the brown sugar and the salt to a boil in a saucepan over medium-high heat.
  • Add the cranberries and diced apple. Bring it back to a boil, then reduce to a simmer.
  • Stir in the Cointreau while the sauce is still cooking so the alcohol cooks off. Simmer for 5 minutes.
  • Chill until thick.

Whip the Brie

  • While the turkey rests, cut the rind off the cold brie. Let it soften almost to the point of melting in a warm kitchen.
  • Whip with a hand mixer on high until it looks like whipped cream.

Build the Crostini

  • Slice the sourdough 1/2 to 3/4 inch thick. Toast to golden brown. A toaster on setting 3 does it, though yours may differ. For more flavor, brush the slices with olive oil and grill them.
  • Spread each slice with whipped brie, add a slice of turkey, spoon on the cranberry apple sauce and finish with fresh thyme.

Notes

Cook the turkey to temperature, not time. Rest it covered so it climbs to 164 to 165°F. Whip the brie while it rests. For more flavor, brush the bread with olive oil and grill it.

Pitmaster Notes

Go easy on the pecan. A small piece is plenty for a mild bird. Cut the brie cold, then let it soften almost to the point of melting before you whip it. A warm kitchen helps. Whip on high until it looks like whipped cream. Do not skip the rest on the turkey, because the temperature climbs about 10 degrees while it sits.

Frequently Asked Questions

Can I make turkey crostini with leftover turkey?

Yes. Leftover turkey is perfect for this recipe. If you are starting without any, a pre-brined turkey tenderloin cooked on the grill works just as well.

What temperature do you cook a turkey tenderloin to?

Pull it at 155°F, pour melted butter over it and rest it covered for about 30 minutes. After the rest the probe reads 164 to 165°F.

How do you whip brie?

Cut the rind off a cold wheel, then let it soften almost to the point of melting in a warm kitchen. Whip it with a hand mixer on high until it looks like whipped cream.

How many crostini does one turkey tenderloin make?

One turkey tenderloin and one wheel of brie make about 20 crostini.

Machete Boys BBQ is run by the 2023 American Royal World Series of Barbecue Reserve Grand Champion, based in Minneapolis. Methods honed in competition, built for your backyard. Read the full story →

Cooking the whole bird? Here is the smoked turkey. Need dessert? The sweet potato swiss roll is on the same page. Want a drink to go with it? Try the apple pie bourbon smash. More cooks live in our recipes and on the holiday recipes page.

Similar Posts

  • Backyard Smoked Chicken

    Backyard Smoked Chicken Backyard smoked chicken is a half chicken seasoned with black pepper and a Texas-style rub, smoked at 375°F until the breast reaches 161°F, then glazed and finished over direct coals on a Weber kettle for char. Smoker temp 375°F (pellet grill) Internal temp 161°F, thickest part of the breast Finish Direct coals,…

  • |

    Smoked Turkey

    Smoked Turkey Smoked turkey is a 12 to 13 pound bird, brined and air-dried for crisp skin, smoked at 300°F and pulled at 157°F so carryover brings it to a juicy, safe 165°F. Bird size 12 to 13 lb Brine 1 cup per gallon, 1 hour per pound Air dry 30 min per pound, uncovered…

  • Smoked Meatloaf

    Smoked Meatloaf Smoked meatloaf is a beef and pork loaf bound with cream-soaked bread and egg, smoked on a Weber kettle at 250°F and finished with a sweet heat peach glaze. Smoker temp 250°F Pull temp 161°F, glaze at 155°F Meat 2 lb beef, 1 lb pork Wood Pecan Glaze Peach sauce, hot sauce, rubs…

  • Smoked Pulled Pork

    Smoked Pulled Pork Smoked pulled pork is a whole pork butt smoked low and slow on a pellet grill, overnight at 190°F then bumped to 250 to 275°F, and pulled at 190 to 200°F when it probes tender. Smoker temp 190°F overnight, then 250 to 275°F Pull temp 190 to 200°F, probe tender Wood Your…

  • Backyard Brisket

    Backyard Brisket Backyard brisket is a roughly 10 pound brisket injected for moisture and cooked hot and fast on a drum smoker at 300 to 350°F, wrapped in foil with beef broth at 160°F and pulled around 210°F. Smoker temp 300 to 350°F Wrap at 160°F internal Pull temp About 210°F, probe tender Wood Pecan…

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating