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.