Honey Smoked Turkey Breast

Honey Smoked Turkey Breast Recipe

Honey Smoked Turkey Breast Recipe

This 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. EQUIPMENT USED IN THIS RECIPE: Print
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Honey Smoked Turkey Breast

Honey Smoked Turkey Breast


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.



  1. Prepare pellet smoker for indirect cooking at 300 degrees using pecan pellets for smoke flavor.
  2. 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.
  3. 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.
  4. 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.
  5. Baste each turkey breast with the brown sugar/honey mixture and dust with the turbinado sugar.
  6. Continue to cook until internal temperature reaches 160 degrees. Remove the turkey breast from the pit and rest for 10-15 minutes before carving.
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. Turkey Breast 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. Seasoned Turkey Breast 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. Injecting Honey Smoked Turkey Breast 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. Honey Smoked Turkey Breast Recipe 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. Seasoning Honey Smoked Turkey Breast 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. Honey Smoked Turkey Breast Recipe 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. Honey Smoked Turkey Breast 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. Sliced Honey Smoked Turkey Breast This makes a great Easter Dinner recipe – especially if you are looking for something different than a traditional Ham this year. Enjoy! Malcom Reed Connect on Facebook Follow me on Twitter Subscribe to my YouTube Channel Follow me on Instagram Buy Killer Hogs Products Here Honey Smoked Turkey Breast

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30 responses to “Honey Smoked Turkey Breast Recipe”

  1. David Wright says:

    Looks great can’t wait to try. Try to watch all your videos, I’ve tried some of them.

  2. John daly says:

    Can you do the turkey breasts on a Webber don’t have a smoker?

  3. Fred Bray says:

    Great video and recipe….on your Malcom ribs…how would you change the recipe if you cooked your ribs on your Kamado grill? How would you adjust your grill for direct and indirect cooking….Keep up the good work! It is much appreciated…..any trips planned to the West coast in the future?

  4. Ron Cover says:

    Curious what size turkey breast for this recipe and how many a single breast would serve. Thanks

  5. Doug Boone says:

    Did this with a wild turkey breast and served it alongside your apple and apricot smoked ham. It was a big hit today!

  6. Barclay Banister says:

    5 stars! Done this twice and both times were amazing. So succulent and tender. I will say at the end Of one cook I did brush a little bbq sauce to add another bit of flavor. Great recipe! Delicious.

  7. Cody Staus says:

    Where do you order your meat? Those turkey breasts are amazing looking. I am not able to find anything that large where I live.

  8. Wesley says:

    Can I do this with the skin left on?

  9. Chris Plant says:

    Going to try this style but with a pork loin. Have you tried that yet?

  10. Bret Wonson says:

    Have done this recipe several times (on BGE) and its great. We add some smoked bacon (seasoned with The BBQ rub and turbinado sugar), lettuce, cheese and put on TX Toast and make a club sandwich out of it and its awesome.

  11. Bud Jenschke says:

    What size turkey breasts did you use?

  12. Daniel Howgate says:

    Is there a reason you don’t brine the breasts?

  13. Terry DeFreese says:

    I absolutely LOVE this recipe! The most common comment that I get when I serve it is, “I didn’t know that Turkey could taste this good!” The Mississippi Grind is a key ingredient. Like Malcolm I love the savory and sweet mix.

  14. Don Rehberg says:

    What is your average cook time from start to taking the breast off to rest?

  15. Jacob Kirkland says:

    Cooked this tonight, delicious!

  16. Jacob Kirkland says:

    Mine took right at an hour and a half.

  17. Denny Lee Singleton says:

    Tried this recipe – I have a stick-burner & used a combination of Hickory & Pecan – ran temp around 225. I did not inject, & the glaze was a little thick, so added a little more Apple Juice and Orange Juice.

    Pulled at 154 and let rest – even without the injection, the turkey was still moist – the crust was by far the best I’ve ever made on a Turkey Breast – will smoke ’em this way in the future.

  18. Tom Nugent says:

    New family favorite. Thank you.

  19. Scott says:

    What size turkey breast is this?

  20. John says:

    I have done this twice, and it was fantastic both times. Did you leave the loins intact with the breast or remove them? I had to debone the turkey breast both times I did this recipe, and in the process I separated the loins. I prepared them the same way and put them on the Traeger right along side the breasts.

  21. David H says:

    This recipe was great and the turkey breast came out amazing! Very happy with the results. Thanks Malcom!

  22. Timothy McGlashon says:

    I have made this recipe over a 1/2 dozen times. It is my favorite turkey recipe. I have made it for family gatherings and for friends and know they always keeps asking to bring my smoked turkey breast. It is OUTSTANDING.

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