Roasted Herbed Turkey Breast
Prep time 8 hrs
Cook time 2.5 hrs|
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'.
1 (6-7 lb) Bone-In, Skin-On Turkey Breast
4 qts Cold Water
3/4 cup Kosher Salt
1/3 cup Brown Sugar
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
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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