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Roasted Autumn Brined
Turkey Breast

Difficulty 4/5
Prep time 8 Hrs

Cook time 4.5 hrs
Serves 6-8

Hardwood Apple

It’s all about the brine here. Apple cider, garlic, brown sugar, all spice and bay leaves are simmered together and then chilled. Fully submerge your turkey breast and let it sit overnight. When ready to cook, rinse the turkey under cold water and grill at 325 Degrees F for up to 4 hours.


6 cups apple cider

2 cloves garlic, smashed

1/3 cup brown sugar

1 tbsp allspice

1/3 cup kosher salt

3 bay leaves

4 cups ice water

1 turkey breast

1/2 cup plus two tbsp unsalted butter, softened

Traeger Pork and Poultry Rub


For the Brine: In a large pot, combine 4 cups of the apple cider, the garlic cloves, brown sugar, allspice, salt, and bay leaves. 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.

For the Cider Glaze: Boil the remaining 2 cups of apple cider in a saucepan until reduced to 1/4 cup, about 30-45 minutes. Whisk in butter and cool completely.

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 Traeger Pork & Poultry rub.

When ready to cook, set the temperature to 325℉ and preheat, lid closed for 15 minutes.

Cook turkey until it reaches an internal temperature of 160℉, 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 before carving. Enjoy!

*Cook times will vary depending on set and ambient temperatures.

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