I created this recipe in the middle of the pandemic in 2020. I wanted to try something different with the marinade injection I used for turkey breast on the smoker. I thought to myself a sweet and spicy injection would be key, but I didn’t want to use honey as part of the marinade. I came across blue agave syrup and thought I’ll try that and see what happens. The results were great and I wanted to share the recipe with all of you in this post. So here we go…
Preheat smoker to 250 degrees F. I used apple wood chunks for this cook.
First, remove the breast from the packaging and rinse the breast off with cold water and pat dry with paper towels.
Next, remove any fatty areas and skin from the breast.
Create a bacon weave using thin cut bacon. You want to use thin cut bacon because it will cook down and be crispy at the end of the cook. I would recommend creating your bacon weave on a piece of parchment paper so you can easily transfer it onto the turkey breast.
• 8 oz. apple cider vinegar
• 4 ounces of blue agave syrup
• 1/4 teaspoon of cayenne pepper
Mix all ingredients in a bowl. Inject the turkey, making sure to cover the entire breast.
Agave & Black Pepper Glaze:
• 8 oz. of blue agave syrup
• 2 Tbs of fresh ground black pepper
Mix ingredients together in a bowl until combined. Set aside to use near end of the cook.
Place the turkey breast in the smoker. Cook until the internal temperature hits 145 degrees F (about 60 to 70 minutes). When the internal temperature is at 145 degrees F, brush the glaze over the turkey.
Bring the turkey to an internal temperature of 165 degrees F and pull from the smoker. Let the turkey breast rest for 5 to 10 minutes before slicing and serving.