This turkey breast is a delicious, savory option for your Holiday table. We have an entire series of Mexican marinated meats where we marinate a protein in pickled jalapeño juice and then season with our Dia de la Fajita seasoning which delivers a savory taste that is a huge hit with our customer base. We decided to apply that method to turkey and the results were fantastic! It’s a perfect recipe for this upcoming Thanksgiving holiday that is easy to carve, affordable and delicious.
Meat Church How To YouTube Video: https://youtu.be/dwgdI0MFQxM
Be sure to check out all of our turkey recipes here.
Ingredients:
- 1 boneless turkey breast
- Meat Church Dia de la Fajita Seasoning to taste
- 1, 26oz canned pickled jalapeño peppers (La Costeña)
- 1 stick unsalted butter for wrapping
- 4 T unsalted butter for basting
Tools
- Aluminum pan & foil
- Food safe brine container or bag
Marinate the turkey breast
Pour the can of pickled jalapeño juice (jalapeños and carrots too if you like) to a food safe container with the turkey breast. Place in the refrigerate and marinate overnight.
Prepare the smoker
Prepare your smoker to 275 degrees. In this video we used a Traeger Woodridge with Meat Church Pellets which are a blend of oak and hickory. Hickory, pecan, maple, alder or a fruit wood would also be good choices.
Prepare the turkey breast
Remove the turkey from the marinade.
Season the turkey lightly with our Dia De Le Fajita seasoning on all sides. A little seasonings goes a long way with this one.
Let the seasoning adhere to the turkey for 15 minutes.
Cook the turkey breast
Place the turkey on the grate in the smoker.
When the internal temperature hits 120 degrees, begin basting the turkey every 30 minutes.
When the turkey reaches 145 degrees, place it in an aluminum pan or aluminum foil with the sliced butter.
Cover the pan with aluminum foil and continue to cook until the turkey internal temperature reaches 160 degrees in the thickest part.
Remove the turkey from the pan and pour the residual butter across the top.
Allow the turkey to rest for 15 minutes. Slice against the grain and enjoy!
