Brined turkey like never before. This turkey breast is placed in a salt and brown sugar brine and rubbed down with an herbed butter mixture sure to make your bird smokin'.
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Remove any excess fat from the breast. In a large stockpot, combine 1 gallon water, kosher salt and brown sugar. Stir until salt and sugar crystals dissolve.
Add the turkey to the brine and refrigerate for 6 to 8 hours or overnight. If necessary, weigh the turkey down with a bag of ice to keep the turkey submerged.
Drain and pat turkey dry with paper towels; discard the brine. Put the breast on a roasting rack in a shallow roasting pan. Add 1 cup of water to the bottom of the pan.
For the Herb Butter: In a microwave-safe mixing bowl, combine the butter, chopped herbs, garlic, lemon juice, lemon zest, salt and pepper.
When ready to cook, set Traeger temperature to 325℉ and preheat, lid closed for 15 minutes.
Using your fingers or the handle of a wooden spoon, loosen the skin under the breast from the meat. Insert 2 tablespoons of the herb butter under the skin on each side of the breastbone. Distribute butter evenly and push out any pockets of air.
Melt the remaining 4 tablespoons of herb butter in the microwave using medium-low heat. Brush the outside of the turkey breast with some of the melted butter.
Roast the turkey for 2 to 21/2 hours, or until the turkey is golden brown and the internal temperature in the thickest part of the breast is 165℉. Baste with the remaining butter after 1-1/2 hours. Let it rest for 15 minutes before carving. Enjoy!
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