Thanksgiving is right around the corner and for the vast majority of people out there, they will be baking their turkey in the oven. I’d be willing to bet that if you are on this site, there is a pretty good likelihood that you are have seen the light and no longer need that gravy boat for the dry oven bird and are grilling yours this year. We haven’t cooked a turkey in the oven for more than two decades, but then again, we’re Grillin’ Fools!
We’ve grilled them and deep fried them, deep fried them without oil and even made beer can turkey. But may I offer another option? The Honey Roasts from Mateker’s Meats and Catering is such a unique piece of meat that it very well may become your new favorite on Thanksgiving. You can’t get a whole turkey done this way, but a couple breasts is enough to feed a crowd and just maybe, you only have a few people coming over for Thanksgiving. This is perfect for that.
It almost looks like a meat Christmas present!
Mateker’s recommends cooking them in the oven frozen. Me, not being someone who reads directions hardly at all (in fact I just saw the directions when I was doing this write up and saw the picture above), went ahead and thawed it out and grilled it. I don’t know which method is better because I have never cooked one frozen in the oven, but I can’t imagine how it could be improved that way, but if you want to do it inside, follow the instructions on the packaging.
Here is the breast thawed on the cutting board. The magical marinade oozing from the turkey already:
Grilled Honey Turkey Ingredients:
1 Honey Roast turkey breast from Mateker’s
No amounts here because this marinated meat perfection needs little to be perfect. All I did was hit the turkey breast with a coating of coarse salt and some white pepper:
Now prepare the grill for indirect/two zone grilling. In this case, in my kamado style grill, I put some Rockwood lump charcoal in, added some apple wood, and put the place setter in to deflect the heat around the turkey breast:
Then I placed the upper rack on and placed foil around it to form a pan. In a regular grill, place coals on one side and the meat on the other in a disposable aluminum pan. More on the need for the pan later:
Get the internal temperature of the grill to 300, place the turkey breast on the grill and shut the lid:
Then open a Kräftig (or two) and enjoy a fine time by the grill:
Smoke/Grill until the honey turkey reaches an internal temperature between 160-165. I believe this took about an hour and 15 minutes to come up to temp. Here it is about 30 minutes in:
Here it is at an hour:
And here is why I made a pan out of aluminum foil:
And here’s what happens when you try to baste a honey turkey breast with one hand while taking a picture with the other:
Obviously, I need to work on my basting technique!
Here is the honey turkey breast off the grill after it reached about 162. Here I am letting it rest for about 15 minutes to let the juices redistribute through the meat and come up to the proper temperature of 165:
I realize that the turkey looks pretty dark and possibly burnt, but I promise you it wasn’t. There is a lot of sugar in this roast and it will blacken. One way to mitigate that would be to put a sheet of aluminum foil over it at about the 30 minute mark to deflect the heat away.
And here it is sliced:
But is it juicy?
It was tender and juicy, but most important, it had this delightful honey flavor unlike anything I’ve ever tried. It was outstanding and something that will be a regular feature at this Grillin’ Fools grill and dinner table. But the joy this honey turkey roast brought me didn’t end at dinner. The next day it made me equally ecstatic. See, I’m something of a leftover turkey sandwich junky. There is nothing better than turkey sammies the Friday after Thanksgiving. I made myself a mean sammich with some maple bacon and sour dough bread the day after I grilled this bad boy and it was out of this world great!
I’m not sure I can quite articulate exactly how great the honey turkey roast was. It was so unique that it’s hard to quantify. This is a must try for any turkey lover. I might add one of these to the menu to go along with the traditional turkey this year for Thanksgiving. This is one of those things that will probably become a mainstay for our turkey holiday. It’s that good!
If you have any questions about the honey turkey roast, feel free to leave them below or shoot me an email.
- 1 Honey Turkey Breast Roast from Mateker's
- Coarse salt
- White pepper
- Thaw the turkey breast out and coat each side with salt and white pepper
- Set the grill for indirect grilling with a target temperature of 300 degrees
- Place the turkey breast in a disposable aluminum pan and put on the grill and some aromatic fruit wood on the coals
- Smoke until the turkey reaches an internal temperature of 160-165 degrees
- Remove from the grill and allow to rest for 15 minutes
- Slice and serve