Smoked Turkey Breast With Honey-Maple Glaze On The Grill

Servings: 8

Cooking method: Indirect Heat

Suggested wood: Hickory, oak, maple

Cooking time: 3 hours

Let rest: 20 Minutes

Per Serving:

Cal: 339

Total Fat: 8 g

Sat Fat: 4 g

Pro: 54 g

Carbs: 9 g

Fiber: 0 g

Sodium: 354 mg

Chol: 164 mg


Wet Rub

  • 2 tsp brown mustard
  • 2 tsp extra virgin olive oil

Dry Rub

  • 1 TBSP dark brown sugar
  • 1 tsp garlic salt
  • 1 tsp celery salt
  • 1 tsp paprika
  • ½ tsp black pepper
  • ¼ tsp cayenne pepper
  • 1 boneless skinless turkey breast (4lbs)

Honey-Maple Glaze

  • 4 TBSP butter
  • 3 TBSP pure maple syrup
  • 1 TBSP honey


  • Build a charcoal fire on one side of your grill, leaving the other side empty. This will create the area with indirect heat.
  • In separate small bowls combine wet rub and dry rub, mix well.
  • Apply wet rub to entire turkey breast, coating thoroughly, then sprinkle dry rub over the turkey as well.
  • When cooker reaches 250 place turkey breast on grill, away from heat and cook for 2 ½ hours.
  • Meanwhile, melt butter in a small saucepan and stir in maple syrup and honey.
  • After 2 ½ hours, coat turkey breast with half the glaze; cook for an additional 15 minutes, then coat turkey with remaining glaze.
  • Cook 15 minutes more, or until internal temperature of thickest part of breast reaches 165.
  • Remove turkey from grill and let rest under tented foil for 15 – 20 minutes before carving.

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