Hot Toddy Turkey Breast on the Traeger Ironwood XL

If you’re tired of the same old roasted holiday turkey, you’ll want to pay attention to this recipe. Inspired by the timeless Hot Toddy Cocktail, my Hot Toddy Turkey Breast helps you bring more to the table. If you’re obsessed with unique flavor combinations, this holiday treat will make your heart sing. The meat is coated with a rich layer of mayonnaise and seasoned with two of my award-winning rubs. After the turkey breast absorbs smoke from the Traeger Ironwood XL, the meat is smothered with a whiskey-infused glaze featuring our Maple Honey Habanero Glaze and lemon. The result is a sweet, moist turkey breast with a hint of heat on the back end. Serve your Hot Toddy Turkey breast with any of our holiday recipe suggestions for a complete feast. I guarantee this dish will be the star of the show! 

Hot Toddy Turkey Breast | Heath Riles BBQ

The best part about being in the kitchen is that inspiration can strike anywhere! Like the decadent, cheery flavors of a Hot Toddy inspired me, you can also make this recipe your own. Increase the spice level by adding more Heath Riles BBQ Maple Honey Habanero Glaze or a pinch of cayenne pepper. If you don’t have Jack on hand, you can substitute bourbon, giving the meat a hint of caramel flavor. You can also add fresh lemon zest or herbs as a garnish, taking the meat’s flavor to a new level. Either way, you’re in for a holiday feast to remember!

The Ingredients

Here’s what you need to make an impressive platter of Hot Toddy Turkey Breast. 

• Turkey breasts. My turkey breasts were a total of 10 pounds and came from The Butcher Shoppe in Pensacola, Florida. They were made by Ellington Farms and came in a 15% solution of salt, sugar, and phosphate. This gave the turkey breasts great flavor, so I didn’t bother with an injection. 

• Mayonnaise. This recipe called for a mild binder, so I used mayonnaise. I love this binder as it doesn’t alter the turkey's taste. If you prefer, you can use mustard or oil. The goal is to coat the meat with something that will help the seasonings adhere to the surface!

• Heath Riles BBQ Garlic Butter Rub. This delicious seasoning blend is unique because it features a few different types of garlic. It’s a gourmet rub that will add depth and flavor to chicken, seafood, ham, roasts, and vegetables. Some people even put it on their popcorn! 

• Heath Riles BBQ Competition BBQ Rub. This rub helped us win 1st place ribs at the 2022 & 2024 Memphis in May World Championship BBQ Cooking Contest! It features a proprietary blend of spices that bring out the best in ribs, roasts, pork chops, beef, and chicken.

• Glaze. I created a one-of-a-kind glaze by combining Jack Daniels Whiskey, lemon juice, Heath Riles BBQ Maple Honey Habanero Glaze, and butter. The end result was a rich sauce that turned ordinary turkey breasts into an unbeatable feast. 

The Smoker Setup

Here’s the main equipment I used for this recipe. More of my grilling favorites can be found in the Equipment and Tools section. 

• Pellet grill/smoker. This Hot Toddy Turkey Breast is perfectly smoked on the Traeger Ironwood XL. If you plan on cooking for a crowd this holiday season, you’ll adore this spacious pit. You can use it to grill or smoke burgers, brisket, pork chops, or steaks. If you like fun features, you’ll be obsessed with the super-smoke button! Traeger builds grills that last, making this the perfect investment for any pitmaster. 
• Pellets. I stoked the pit with Royal Oak Charcoal Hardwood Pellets, which gave the turkey breast a deep, smoky flavor. This brand of pellets doesn’t use any fillers, so you get pure smoke without any artificial chemicals. You can grab a bag at your local big box store, so be sure to stock up! 

The Process for Making Hot Toddy Turkey Breasts

You’ll find a visual demonstration of this recipe within the video and recipe card. Here’s a quick rundown of how these Hot Toddy Turkey Breasts came together. 

• Fire up the grill. I stoked the Traeger Ironwood XL with Royal Oak Charcoal Hardwood Pellets and fired it up to 300℉.

• Trim the turkey breasts. I removed the turkey breasts from their packaging and removed the skin. I prefer removing the skin as it can get rubbery, but if you like this part of the bird, feel free to keep it on. My turkey breasts came good to go, so I didn’t do any trimming beyond that. I laid the turkey breasts in a large aluminum pan to prepare for seasoning. 

• Add seasoning. I laid down a good layer of mayonnaise, an excellent turkey binder. Then, I seasoned the meat with Heath Riles BBQ Garlic Butter Rub and Heath Riles BBQ Competition BBQ Rub. I flipped the turkey breast and repeated the process on the other side, then laid the meat on a cooling rack set atop a baking tray. I scanned the turkey for any bare spots and touched them up with more seasoning.

• Start smoking. I laid the Hot Toddy Turkey Breast on the Traeger Ironwood XL and let it bathe in the smoke for one hour. The rub was starting to set up at this point, so I lightly spritzed the meat with water. This helps the smoke adhere to the meat. I shut the lid to the grill and let the turkey smoke for another hour. 

• Make glaze. To make the glaze, I combined the whiskey, lemon juice, and Heath Riles BBQ Maple Honey Habanero Glaze in a small saucepan. I set the saucepan over medium-low heat and brought it to a low simmer, letting the alcohol cook out of the glaze for 15 minutes. Then, I added the butter and let the mixture cook until melted. 

• Glaze the Hot Toddy Turkey Breast. At the two-hour mark, my turkey breasts were at 143℉ internally. I removed the meat from the Traeger Ironwood XL and laid it on two sheets of aluminum foil. I spooned the glaze over the turkey breasts. I wrapped the turkey tightly and then set it back on the grill. 

• Finish smoking. I let the Hot Toddy Turkey Breast cook for 30 more minutes, giving me a total cook time of 2 hours and 30 minutes. At this point, my turkey breast was at 162℉, which was good enough for me. Pro tip: The meat will continue to rise in temperature as it rests, so pulling it at around 160℉ ensures it stays moist. I let the turkey breast rest for 30 minutes before slicing and serving. 

The Results

The flavor profile of this Hot Toddy Turkey Breast was out of this world. The buttery notes of my Garlic Butter Rub were a great companion to the savory, spicy flavors in my Competition Rub. A hint of lemon pulled the entire recipe together, giving the turkey breast a unique profile that you don’t see every day. 

Serving Suggestions for Hot Toddy Turkey Breast

This mouthwatering Hot Toddy Turkey Breast goes great with fluffy rolls, a large house salad, Green Bean Casserole, Smoked Funeral Potatoes, and Smoked Pecan Pie for dessert.

Storing Leftovers

You can store leftover Hot Toddy Turkey Breast in the fridge for up to five days or freeze it for up to five months. Leftover meat can be used in chili, soup, quiche, casseroles, omelets, and, of course, sandwiches. 

Equipment and Tools

Traeger Ironwood XL, Royal Oak Charcoal Hardwood Pellets, disposable cutting board, ThermoWorks Thermapen ONE, ChefAlarm, wire cooling rack, ThermoWorks Hi-Temp Silicone Brush.