Honey Smoked Turkey Breast RecipeThis Honey Smoked Turkey Breast is a boneless, skin-less Turkey Breast smoked on my Traeger Pellet Grill – and then topped with a Honey Glaze and raw, turbinado sugar to create a sweet and crispy bark. If you’re a fan of the Honey Baked Hams brand Turkeys, then you’re gonna love this recipe for Honey Smoked Turkey Breast. Instead of roasting the turkey breast in the oven, I cook it outside on my Traeger Pellet grill using pecan pellets to give it even more flavor. I also create my version of the sugary crust on the outside by adding a brown sugar/honey glaze at the end and topping it with raw, turbinado sugar. The heat from the pit melts the glaze and gives it a sweet, crunchy texture that goes excellent on turkey. I start with large boneless, skinless turkey breast. These can be a little hard to source, but if you give Kevin a call down at The Butcher Shoppe in Pensacola, FL he keeps them in stock. You could also trim the breast off of a bone-in version found at your local grocery store. The turkey breast I bought came boneless with the skin intact. I trim the skin off as well as any excess fat or silver skin. To season the turkey I use Swine Life Mississippi Grind. It’s my go-to poultry seasoning because it has a great blend of savory and sweet spices; it also makes a pretty color on the outside after it cooks. Then each breast is injected with Butcher BBQ’s Bird Booster Honey injection. Simply mix it up according to package directions: 1 scoop to 2 cups of water. You can substitute 1 cup chicken broth, 1/2 cup water, and 4 Tablespoons melted butter. You can use any injector for this, but I use my Big Shot Injector. The turkey breast then goes on the Traeger running at 300 degrees. After 30 minutes, baste each breast with melted butter and cook until the internal temperature reaches 150 degrees. I use a Thermoworks DOT internal thermometer to monitor the temperature. To create the “Honey Baked” effect on the outside of the turkey breast I mix 1 cup of Brown Sugar with 1/4 cup of Honey and 1 Tablespoon each of orange juice and apple juice. Combine the mixture in a small pot over medium heat just until the sugar melts and it turns into a syrup. Brush the glaze over each breast and sprinkle turbinado sugar over the top. Continue to cook the turkey breast until the internal temperature reaches 160 degrees. At this point the turbinado will have melted leaving a sugary crust on the outside. Remove the turkey breast from the pit and let it rest for 10-15 minutes. The internal temp will carry over to 165. Slice the breast into 1/4” thick serving slices or you can even shave it for awesome turkey sandwiches. This makes a great Easter Dinner recipe – especially if you are looking for something different than a traditional Ham this year. Enjoy! EQUIPMENT USED IN THIS RECIPE: – Boneless Turkey Breast sourced from The Butcher Shoppe in Pensacola, FL – Swine Life Mississippi Grind – Big Shot Injector – Butcher’s Bird Booster Honey – Thermoworks DOT Temp Probe – Clear Plastic Shaker – HowToBBQRight 12inch Slicer Knife Print
Instead of roasting the turkey breast in the oven, I cook it outside on my pellet grill and create a sugary crust on the outside by adding a brown sugar/honey glaze at the end and topping it with raw, turbinado sugar. The heat from the pit melts the glaze and gives it a sweet, crunchy texture that goes excellent on turkey.
Prepare pellet smoker for indirect cooking at 300 degrees using pecan pellets for smoke flavor.
Remove skin from turkey breast if present and trim excess fat. Season both turkey breast with Mississippi Grind seasoning. Mix Bird Booster Honey according to package directions and inject about 8oz into each breast spreading the injection sites around in a grid pattern.
Place turkey breast on pit and cook until internal temperature reaches 150 degrees about 1 hour 30 minutes. Baste with melted butter every 20-30 minutes to keep turkey breast moist and to help brown the outside.
Combine brown sugar, honey, orange juice, and apple juice in a small pot over medium low heat. Stirring just until the sugar dissolves and the mixture has a syrup like consistency.
Baste each turkey breast with the brown sugar/honey mixture and dust with the turbinado sugar.
Continue to cook until internal temperature reaches 160 degrees. Remove the turkey breast from the pit and rest for 10-15 minutes before carving.