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  • Smoked Turkey Lettuce Wraps
 
  • Smoked Turkey Lettuce Wraps
 

Smoked Turkey Lettuce Wraps

Smoked Turkey Lettuce Wraps
0.0
0.00Smoked Turkey Lettuce Wraps
|
  • Difficulty4/5
  • Prep time20 mins
  • Cook time2 hrs
  • Serves6 - 8
  • HardwoodApple

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.

Ingredients

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

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

Preparation

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!

Access this, and over a thousand other Traeger recipes on the Traeger App.

  • Difficulty4/5
  • Prep time20 mins
  • Cook time2 hrs
  • Serves6 - 8
  • HardwoodApple

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