1. Remove the turkey breasts from their packaging, pat dry with a paper towel and season with salt and pepper.
Place the breasts skin side up on a rack over a sheet pan and refrigerate uncovered while you make the cranberry sauce and butter mixture.
2. Fire up your Ooni wood-fired pizza oven to 842°F (450°C), using a combination of lump charcoal and hardwood to maintain the heat and add layers of flavor.
3. Place the jalapeños directly on the burning wood/charcoal as it heats, rotating a few times a minute to char them completely.
Remove the jalapeños, place them in a small bowl and tightly 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.
4. To prepare the cranberry sauce, add the jalapeños, sugar, vinegar, salt, and sage to a heavy-bottomed saucepan over medium-high heat and stir to combine.
Add water, then stir with a wooden spoon until the sugar dissolves. Reduce the heat to low and simmer for 2 minutes. Add ginger and cranberries, increase heat to medium high and bring to a boil.
5. Reduce the heat to medium and simmer for 10 minutes, stirring occasionally until the cranberries soften.
Spoon the sauce into a bowl, cover and cool at room temperature. Refrigerate until time to serve.
6. To make the butter mixture, place the butter, sage, rosemary, and 1 teaspoon each of salt and pepper in a small bowl and stir to blend.
Using your fingers, gently separate the turkey skin from flesh. Spread a third of the butter mixture underneath the skin of each breast and massage to coat evenly. Pour half the remaining mixture over the skin of each breast and gently rub it all over (use a pastry brush if you prefer). Set aside at room temperature.
7. When the oven has reached 450°F (230°C), place the grizzler plate in the oven, ridge side up, and heat for 5 minutes.
8. Open the door and rear fuel hatch and let the oven cool to about 425°F (220°C).
Carefully place the turkey breasts on the grizzler plate, as close to the front as possible, leaving an inch of space between each breast. Place into the oven. Close the door, but leave the fuel hatch open. Cook for 10 to 15 minutes, rotating each breast once, front to back.
9. When the temperature drops to around 350°F (175°C), close the fuel hatch and cook until the internal temperature reaches 158 to 160°F (70 to 71°C), approximately 50 to 60 minutes longer.
10. Add fuel as required to maintain a temperature near 350°F.
If the oven gets too hot, open the fuel hatch and door to control temperature. If the skin starts browning too much, cover with foil.
11. When you reach the internal temperature, remove breasts to a platter or tray, cover with foil and place a towel over the top.
Rest 15 to 20 minutes before carving. (The internal temperature will rise to 165°F while the breasts rest.)
12. While the turkey rests, James suggests charring the carrots and broccolini on the grizzler using the turkey drippings (completely optional, but why waste a hot oven and delicious turkey juices?).
13. Add fuel to begin bringing the oven back up to 425°F (220°C).
Place thinly sliced carrots on the grizzler, season with salt, pepper and a splash of olive oil, and cook for 15 minutes until lightly charred and slightly softened. (The carrots will be charred, not roasted, and should still have a bit of bite). Remove the carrots to a plate and cover tightly with foil to keep warm.
14. Add the thin strips of broccolini to the grizzler, season with salt, pepper and a splash of olive oil, and place in 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.
15. Serve the sliced turkey breast with the veggies and ginger-jalapeño-cranberry sauce.
