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Brine: Combine 4 cups of the apple cider, garlic cloves, brown sugar, allspice, salt, and bay leaves in a large pot. Simmer on stove top for 5 minutes, stirring often.
Take off stove top and add in the ice water. Place turkey in the brine and add water as needed until the turkey is fully submerged. Cover and refrigerate overnight.
Cider glaze: Boil the remaining 2 cups of apple cider in a saucepan until reduced to 1/4 cup, about 15 minutes. Whisk in butter. Cool completely. Note: The glaze can be prepared the night before when you make the brine.
After turkey has brined overnight, drain turkey and rinse.
Using your fingers, take two tablespoons of the softened butter and smear it under the skin of the breast. Lightly season the turkey breast with the Pork & Poultry Shake.
Start the Traeger on Smoke, lid open, until fire is established (4-5 minutes). Turn grill up to 325 degrees F and preheat for 10 to 15 minutes.
Cook turkey until it reaches an internal temperature of 165 degrees F (about 3-4 hrs). After the first 20 minutes of cooking, brush turkey with the cider glaze.
If the breast starts to get too dark, cover it with foil. Let stand 30 minutes, slice and serve. Enjoy!