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BBQ Turkey Breast with Meat Church Holy Cow

BBQ Turkey Breast with Meat Church Holy Cow

By Matt Pittman

Three ingredients and some Traeger smoke are all it takes for moist and flavorful turkey. Slice it up for sandwiches or enjoy it with the traditional sides for a Thanksgiving or any-time feast.

Prep Time

10 Minutes

Cook Time

3 Hours

Pellets

Hickory

Ingredients

Number of people serving

8

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Units of measurement:
main
1 Large Turkey Breast, boneless skinless
1/4 Cup Duke's Mayonnaise
Meat Church Holy Cow BBQ Rub
Optional Honey Glaze
1/2 Cup honey
1/4 Cup Dijon mustard
2 Tablespoon Meat Church Holy Cow BBQ Rub

Step

  • 1

    Rinse off the breast and pat dry. Slather it liberally in mayonnaise, this will act as a binder for the seasoning. Apply Meat Church Holy Cow BBQ Rub generously to all sides.

    Ingredients
    • 1 Large Turkey Breast, boneless skinless

    • 1/4 Cup Duke's Mayonnaise

    •  Meat Church Holy Cow BBQ Rub

  • 2

    When ready to cook, set Traeger temperature to 275°F and preheat, lid closed for 15 minutes.

    275 ˚F / 135 ˚C

  • 3

    Place the breast directly on the grill grate and cook for 2 to 3 hours, or until the internal temperature reaches 160°F in the thickest part. (The breast will continue to cook another 5° or so after it is removed from the grill.)

    275 ˚F / 135 ˚C

    160 ˚F / 71 ˚C

  • 4

    While the turkey is cooking you can go ahead and prepare your glaze (if using). Mix all glaze ingredients in a small saucepan and bring to a simmer. Reduce by 1/3. Remove from the heat and set aside.

    Ingredients
    • 1/2 Cup honey

    • 1/4 Cup Dijon mustard

    • 2 Tablespoon Meat Church Holy Cow BBQ Rub

  • 5

    Drizzle the glaze on the turkey during the last 15 minutes of the cook. I recommend doing this around 158 - 160°F, internal temperature. (This turkey is also delicious as-is, without the optional glaze.)

  • 6

    Remove from the grill and let the turkey breast rest 5 to 10 minutes before slicing. Enjoy!

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