BBQ Turkey Breast with Meat Church Holy Cow

Steps

• 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 boneless, skinless turkey breast

  • 1/4 Cup Duke's Mayonnaise

  • As Needed Meat Church Holy Cow BBQ Rub

• 2

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

  Grill: 275 ˚F

• 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.)

  Grill: 275 ˚F

  Probe: 160 ˚F

• 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!