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Plan ahead! This recipe requires overnight time.
Place the following ingredients in a large pot: water, kosher salt, brown sugar, molasses, seasonings and fresh sage leaves.
Cook on medium heat until the water just starts to boil. Once salt and sugar has dissolved, remove from heat and add ice cubes. Ensure the brine has completely cooled before adding Turkey breast.
With Turkey submerged in brine, cover the whole dish with foil and place in your fridge for 24-32 hours. Start the Traeger on Smoke with the lid open, about 4 to 5 minutes, until the fire is established.
Meanwhile, remove turkey from the brine and rinse well, inside and out.
Take a paper towel and pat the whole exterior of the turkey dry.
Take butter and thoroughly spread onto the turkey's skin.
Dust buttered turkey with your favorite Traeger rub.
Increase temperature to 375 and allow to pre-heat, lid closed, for 10 - 15 minutes.
Place turkey breast on the grill for cook for 2 hours and 15 minutes. An additional 15 minutes may be necessary, depending on the size of the bird.
Remove Turkey from the grill and allow the meat to rest for 10 - 15 minutes, so the juices can redistribute.