Super Moist Traeger Smoked Turkey Breast with Honey Dijon Maple Sauce

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

butter

🥗Healthier: ghee

💰Cheaper: margarine

Ghee is lactose-free and has a higher smoke point.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar is less processed and has a lower glycemic index.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lower in calories and can be made from scraps.

Blot the 5-pound boneless turkey breast with paper towels to remove excess moisture.

Drizzle neutral flavored cooking oil on both sides of the turkey breast.

Season both sides of the turkey breast with about 2 tablespoons of Traeger chicken rub.

Truss the turkey breast by tying it together with string, ensuring it is tight and secure.

Place the turkey breast directly on the grill grates and insert a meat thermometer.

Cook the turkey breast on the Traeger grill at 225°F (107°C) with the lid closed for about 2 hours, or until it reaches an internal temperature of 130°F (54°C).

Prepare the honey Dijon maple glaze by mixing 3 tablespoons of Dijon mustard, 1/2 cup of maple syrup, and 2 tablespoons of honey in a bowl.

Add 1/2 teaspoon of paprika, onion powder, garlic powder, and black pepper to the glaze mixture and mix well.

Separate 2 tablespoons of the glaze to brush onto the turkey breast later.

Once the turkey reaches 130°F, brush the glaze on all sides of the turkey breast.

Increase the smoker temperature to 375°F (190°C) and continue cooking until the turkey reaches just over 160°F (71°C).

After about 35 minutes at 375°F, remove the turkey from the grill and wrap it in heavy-duty foil to rest for at least 30 minutes.

In a medium saucepan over medium heat, combine the remaining glaze mixture with 1/2 cup of chicken stock and bring to a bubble.

Add 2 tablespoons of heavy cream to the sauce and mix well to combine.

After resting, remove the foil from the turkey and slice it into about 1/4 inch thick slices.

Serve the turkey with the sauce on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens