Meat Church Turkey Breast
By Matt Pittman
Three ingredients and some Traeger wood-fire flavor are all it takes for moist and flavorful smoked turkey breast. Make this Meat Church turkey breast and slice it up for sandwiches or enjoy it with traditional sides for a Thanksgiving or anytime feast.
Prep Time
10 Min
Cook Time
3 Hr
Pellets
Pecan
Ingredients
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This recipe serves:
8
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 1 Large | boneless, skinless turkey breast |
| 1/4 Cup | Duke's Mayonnaise |
| To Taste | Meat Church Holy Cow BBQ Rub |
Honey Glaze (Optional)
| 1/2 Cup | honey |
| 1/4 Cup | Dijon mustard |
| 2 Tablespoon | Meat Church Holy Cow BBQ Rub |
This recipe serves:
8
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 1 Large | boneless, skinless turkey breast |
| 1/4 Cup | Duke's Mayonnaise |
| To Taste | Meat Church Holy Cow BBQ Rub |
Honey Glaze (Optional)
| 1/2 Cup | honey |
| 1/4 Cup | Dijon mustard |
| 2 Tablespoon | Meat Church Holy Cow BBQ Rub |
Steps
1
When ready to cook, set Traeger temperature to 275°F and preheat, lid closed for 15 minutes.
275 ˚F / 135 ˚C
2
Slather the turkey breast with the mayonnaise, then generously season on all sides with Meat Church Holy Cow BBQ Rub.
3
Place the turkey breast directly on the grill grates. Insert the probe into the thickest part of the breast. Close the lid and cook until the internal temperature reaches 160°F (the temperature will rise another 5° or so as the turkey rests), 2-3 hours.
275 ˚F / 135 ˚C
160 ˚F / 71 ˚C
03:00
4
Meanwhile, make the honey glaze for the Meatchurch turkey breast, if using: In a small saucepan, combine the honey, Dijon mustard, and Meat Church Holy Cow BBQ Rub. Bring to a simmer over medium heat and cook until reduced by one third. Remove the pot from the heat and set aside until ready to use. During the last 15 minutes of cooking, drizzle the glaze over the turkey breast.
5
Remove the turkey breast from the grill and let rest for 5-10 minutes before slicing. Enjoy!
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