By Matt Pittman
Three ingredients and some Traeger smoke are all it takes for moist and flavorful turkey breast. Slice it up for sandwiches or enjoy with traditional sides for a Thanksgiving or anytime feast.
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|1 Large||boneless, skinless turkey breast|
|1/4 Cup||Duke's Mayonnaise|
|To Taste||Meat Church Holy Cow BBQ Rub|
|1/4 Cup||Dijon mustard|
|2 Tablespoon||Meat Church Holy Cow BBQ Rub|
When ready to cook, set Traeger temperature to 275°F and preheat, lid closed for 15 minutes.
275 ˚F / 135 ˚C
Slather the turkey breast with the mayonnaise, then generously season on all sides with Meat Church Holy Cow BBQ Rub.
1 Large boneless, skinless turkey breast
1/4 Cup Duke's Mayonnaise
To Taste Meat Church Holy Cow BBQ Rub
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
Meanwhile, make the honey glaze, 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.
1/2 Cup honey
1/4 Cup Dijon mustard
2 Tablespoon Meat Church Holy Cow BBQ Rub
Remove the turkey breast from the grill and let rest for 5-10 minutes before slicing. Enjoy!
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