Smoked voodoo turkey breast on the traeger

Everyone loves Turkey , yet i never make turkey breast instead of the whole bird . This trial was a creative one started out with a butterball turkey breast thawed out for 3 days in the fridge , they come pre brined so i decided to do a simple injection using butter ,1tbs of garlic powder and  1tbs holy voodoo , once injected i used mayo as a binder and generously coated with holy voodoo , i set the traeger ironwood @200 with super smoke and rolled for 1hr , basted with butter every hour , you can get creative with your butter i only used garlic powder tgis time . I raised the temp to 325 and rolled for 1 hr basted with butter internal was @143 at this time , continued to cook for an additional 20 min until 165 internal. Total cook time was 2hrs 20min , let it rest and sliced,this turkey breast was no joke juicy and delicious. The rub is awesome has the cajun kick and the mayo added that moisture barrier that kept the meat moist , not sure if it was a combo of injection and mayo but its was juicy. Go ahead and give it a try .

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‪@MeatChurchBBQ‬  ‪@TraegerGrills‬

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