Traeger Kitchen Recipes: Roasted Herbed Turkey Breast

Traeger Kitchen Recipes brings you 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’.

Prep TimeTraeger Kitchen Recipes Roasted Herb Smoked Turkey
20 MINUTES

Cook Time
2 HOURS

INGREDIENTS

(SERVES 8)

3/4 Cup kosher salt

1/3 Cup brown sugar

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

1 Cup water

8 Tablespoon butter, room temperature

1/4 Cup chopped fresh herbs: parsley, sage, rosemary and marjoram or oregano (plus more for garnish)

1 Clove garlic, minced

1 Tablespoon fresh lemon juice

1 Teaspoon fresh lemon zest

1/2 Teaspoon freshly ground black pepper

STEPS

  1. Remove any excess fat from the breast. In a large stockpot, combine 1 gallon water, kosher salt and brown sugar. Stir until salt and sugar crystals dissolve.INGREDIENTS
    3/4 Cup kosher salt
    1/3 Cup brown sugar
  2. 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.INGREDIENTS
    1 (6-7 lb) bone-in, skin-on turkey breast
  3. Drain and pat turkey dry 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.INGREDIENTS
    1 Cup water
  4. For the Herb Butter: In a microwave-safe mixing bowl, combine the butter, chopped herbs, garlic, lemon juice, lemon zest, salt and pepper.INGREDIENTS
    8 Tablespoon butter, room temperature
    1/4 Cup chopped fresh herbs: parsley, sage, rosemary and marjoram or oregano (plus more for garnish)
    1 Clove garlic, minced1 Tablespoon fresh lemon juice
    1 Teaspoon fresh lemon zest
    1/2 Teaspoon freshly ground black pepper
  5. When ready to cook, set Traeger temperature to 325℉ and preheat, lid closed for 15 minutes.
  6. 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.
  7. 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.
  8. Roast the turkey for 2 to 21/2 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!

 

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