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Smoked Turkey Lettuce Wraps

Difficulty 4/5
Prep time 20 mins

Cook time 2 hrs
Serves 6-8

Hardwood Apple

Skip on the carbs, but not on the flavor. This turkey is brined, slow smoked and packed into butter lettuce with a creamy homemade chive and parsley mayo and topped with fresh veggies for some extra crunch.


Turkey Brine

1/2 cup Kosher salt

1/3 cup brown sugar

4 quarts cold water

Turkey Wraps

1 (6-7 lb) Bone-in, skin on turkey breast

1 red onion, sliced

2 carrots, peeled and julienned

1 head butter lettuce, leaves separated

Chive & Parsley Mayo

1 bunch parsley leaves

1 Package chives

1 cup mayo

1 cup olive oil

Juice of half a lemon

Salt and pepper, to taste


Remove any fat from the turkey breast. In a large stockpot or other food-safe container, combine the water, kosher salt, and brown sugar, and stir until the salt and sugar crystals dissolve.

Add the turkey to the brine and refrigerate 6 to 8 hours or overnight. If necessary, weight with a couple plates to keep the turkey submerged. Drain and pat dry with paper towels. Discard the brine.

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 325 degrees F and preheat, lid closed, for 10 to 15 minutes.

Roast the turkey for 2 to 2-1/2 hours, or until an instant read thermometer inserted into the thickest part of the meat registers 160 degrees F. Let the turkey breast rest for 15 minutes and place in fridge to chill for 1 hour.

Chive-parsley mayo: Add mayo, olive oil, salt, pepper, lemon juice chives and parsley to blender. Blend until vibrant green and set aside.

Remove turkey breast from fridge and slice. Serve with lettuce, red onion, carrots and chive parsley mayo. Enjoy!

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