Honey Smoked Turkey Breast

honey

🥗Healthier: agave syrup

💰Cheaper: corn syrup

Agave syrup is lower on the glycemic index, while corn syrup is often less expensive.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index, while white sugar is generally cheaper.

apple cider vinegar

🥗Healthier: white vinegar

💰Cheaper: lemon juice

White vinegar is a good substitute for acidity, while lemon juice is often more affordable.

wood chips

💰Cheaper: charcoal

Charcoal can be used for smoking, though it may not impart the same flavor.

Take the turkey breasts out of the freezer and thaw them in the refrigerator for a couple of days.

Remove the skin from the turkey breasts and trim any excess fat or silver skin.

Season the turkey breasts generously with swine life Mississippi grind seasoning on both sides.

Inject the turkey breasts with a mixture of 1 scoop of butcher's bird booster honey and 2 cups of water, using about a cup per breast.

Let the turkey breasts sit on the cutting board while firing up the grill.

Preheat the Traeger pellet grill to 300°F (149°C) using pecan wood pellets for smoke.

Place the turkey breasts on the grill rack in the center and close the lid.

After 45 minutes, baste the turkey breasts with melted butter.

Check the temperature of the turkey breasts and prepare to glaze them when they reach 150°F (65°C).

Mix a glaze of brown sugar, honey, apple juice, and orange juice.

Drizzle the glaze over the turkey breasts and sprinkle raw sugar on top for texture.

Continue cooking for an additional 15 minutes until the internal temperature reaches 165°F (74°C).

Remove the turkey breasts from the grill and let them rest for 15 minutes before slicing.

Slice the turkey breasts thinly against the grain for serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens