Skip to Main Content
Roasted Herbed Turkey Breast

Roasted Herbed Turkey Breast

By Traeger Kitchen

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 Time

20 Minutes

Cook Time

2 Hours
30 Minutes




Number of people serving


Activating this element will cause content on the page to be updated.
Units of measurement:
3/4 Cup kosher salt
1/3 Cup brown sugar
1 (6-7 lb) bone-in, skin-on turkey breast
1 Cup water
Herb Butter
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


  • 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.

  • 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.

  • 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.

  • 4

    For the Herb Butter: In a microwave-safe mixing bowl, combine the butter, chopped herbs, garlic, lemon juice, lemon zest, salt and pepper.

  • 5

    When ready to cook, set Traeger temperature to 325℉ and preheat, lid closed for 15 minutes.

    325 ˚F / 163 ˚C

  • 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!

    325 ˚F / 163 ˚C

    165 ˚F / 74 ˚C

My Notes

In order to add notes for this recipe, you must log in or create an account.