Well, Ace sent me on a trip this season and I decided to head on down to Texas for some time at Church. Meat Church that is. Matt and I cooked together for the day and his turkey flavor tips were oh so tasty.
Traeger Honey Glazed Turkey Breast with Matt Pittman of Meat Church
We both hope you enjoy these recipes and find ways to take your ThanksGrilling to the next level. Let’s Get Cooking, Chef Jason and Matt Pittman
Yield: 1 Turkey Breast Cage
Prep Time: 15 Minutes
Cook Time: 20 Minutes
Cook Temp: 350˚ F
Ingredients
Measure Ingredient Prep Notes
1 ea Turkey, Breast Cage, Injection/solution free 7-8 lb Turkey
Turkey Rub Ingredients
½ cup Mayonnaise, Gourmet (like dukes)
As Needed Traeger Pork and Poultry Rub or Meat Church Holy Gospel
Basting Ingredients
½ cup Fire Honey, 5280 Culinary
¼ cup Mustard, Dijon
As Needed Traeger Pork and Poultry Rub or Meat Church Holy Gospel
Preparation Directions:
Wash all tools prior to use
Clean and sanitize all cutting boards and prep surfaces prior to use
Read all manufacturer’s instructions before using grills, or any cooking tools
Clean and Prep Turkey Breast
Place Turkey on a cooking sheet while grill heats up
Rub Turkey Breast with Mayonnaise and season to taste
Clean out Traeger as needed and change drip tray liner
Fill pellet hopper with Reserve Blend Pellets
Set Traeger to 350˚ F, hit enter and hit ignite
Once Traeger has reached temp -
Load the turkey in and add the WiFire probe into the thickest part of the breast
If needed for stability, place turkey on the Traeger Chicken Throne
Close the lid
Set WiFire probe alert to 165˚ F
In a small mixing bowl, mix together the basting ingredients
During the last 30 Minutes of cooking or when temp reaches 145˚ F, baste the turkey as light or as heavy as you prefer
When turkey has reached final temp of 165˚ F, carefully remove from the Traeger and place onto a serving platter or cutting board. Baste one final time if desired
Allow turkey to rest, uncovered for 10 minutes, slice and serve
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