We use cookies to ensure that we give you the best experience on our website. For details please review the terms of the  Privacy Policy.

Skip to Main Content
WiFIRE® Pellet Grills Now In Stock  |Shop Now

BBQ Turkey Breast with Meat Church Holy Cow

10

3

Hickory

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.

8

:

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

  • 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.

    • 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

  • 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

    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.

    • 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!