Ingredients
2 large boneless, skinless turkey breasts
2 tbsp Swine Life Mississippi Grind (or your favorite poultry rub)
1 scoop Butcher’s Bird Booster Honey
2 cups water (for injection)
2 sticks unsalted butter, melted
1/2 cup honey
1/2 cup light brown sugar
1/4 cup apple juice
1/4 cup orange juice
1/4 cup raw sugar (for sprinkling)
Pecan wood pellets (or preferred smoking wood)
Instructions
Step 1:
Thaw turkey breasts in the fridge for 1–2 days. Trim off excess fat and silver skin.
Step 2:
Season generously on all sides with your poultry rub. Let rest 30 minutes.
Step 3:
Mix injection: combine Bird Booster Honey with water. Inject about 1 cup into each turkey breast across multiple spots.
Step 4:
Preheat your pellet grill to 300°F with pecan pellets. Place turkey breasts directly on the grate. Position them neatly; you won’t move them during cooking.
Step 5:
After 45 minutes, baste with melted butter. Insert a probe thermometer into the thickest part. Target internal temp: 150°F for glazing.
Step 6:
Continue basting every 30 minutes until turkey reaches 150°F (about 1.5 hours total).
Step 7:
Mix glaze: honey, brown sugar, apple juice, orange juice. Drizzle generously over turkey. Immediately sprinkle raw sugar on top.
Step 8:
Let turkey cook another 15 minutes to caramelize the glaze. Internal temp should reach 160°F.
Step 9:
Remove from grill, rest for 15 minutes. Slice thin and serve.
Notes
You can brine the turkey instead of injecting if that’s easier for you.
This recipe works in the oven too—just bake at 300°F with a foil tent instead of smoking.
Leftovers are perfect for sandwiches, salads, or wraps.
The glaze also tastes amazing on ham.
- Prep Time: 20 minutes (plus thawing time)
- Cook Time: 1 hour 45 minutes
- Category: Main Dish
- Method: Smoking
- Cuisine: American, Southern