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Roasted Herbed Turkey Breast

Difficulty 3/5
|
Prep time 8 hrs

Cook time 2.5 hrs
|
Serves 8-12

Hardwood Cherry

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'.

Ingredients

Turkey Brine

1 (6-7 lb) Bone-In, Skin-On Turkey Breast

4 qts Cold Water

3/4 cup Kosher Salt

1/3 cup Brown Sugar

Herbed Butter

8 Tbsp Butter, at Room Temperature

1/4 cup (plus extra for garnish) Chopped Fresh Herbs: Mix of Parsley, Sage, Rosemary, and Marjoram or Oregano

1 clove Garlic, Finely Minced

1 Tbsp Fresh Lemon Juice

1 tsp Fresh lemon Zest

1/2 tsp Black Pepper, Freshly Ground

Preparation

Remove any excess fat from the breast. In a large stockpot, combine the water, kosher salt, and brown sugar, and 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 dry turkey 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 the Traeger 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 2-1/2 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!

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

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