We use cookies to ensure that we give you the best experience on our website. For details please review the terms of the  Privacy Policy.

Skip to Main Content
Start Traegering With 0%* APR Financing  |Shop Now

Roasted Cider Brined Turkey Breast

20

4

Apple

Apple cider, allspice and brown sugar bring a cornucopia of fall flavors straight to your table.

6

Activating this element will cause content on the page to be updated.

:

Brine

  • 6 Cup apple cider

  • 2 Clove garlic, smashed

  • 1/3 Cup Brown sugar

  • 1 Tablespoon allspice

  • 1/3 Cup Kosher salt

  • 3 Bay leaves

main

  • 1 turkey breast

  • 1/2 Cup plus 2 tablespoons unsalted butter, softened

  • Traeger Pork & Poultry Rub

  • 1

    For the Brine: In a large pot, combine 4 cups of the apple cider, the garlic cloves, brown sugar, allspice, salt and bay leaves. Simmer on stove top for 5 minutes, stirring often.

    • 6 Cup apple cider

    • 2 Clove garlic, smashed

    • 1/3 Cup Brown sugar

    • 1 Tablespoon allspice

    • 1/3 Cup Kosher salt

    • 3 Bay leaves

  • 2

    Remove from stove top and add in 4 cups ice water, stir until cooled completely. Place turkey in the brine and add water as needed until the turkey is fully submerged.

    • 1 turkey breast

  • 3

    Cover and refrigerate overnight.
  • 4

    For the Cider Glaze: Boil the remaining 2 cups of apple cider in a saucepan until reduced to 1/4 cup, about 30 to 45 minutes. Whisk in butter and cool completely.
  • 5

    After turkey has brined overnight, drain turkey and rinse.
  • 6

    Using your fingers, take 2 tablespoons of the softened butter and smear it under the skin of the breast.

    • 1/2 Cup plus 2 tablespoons unsalted butter, softened

  • 7

    Lightly season the turkey breast with Traeger Pork & Poultry Rub.

    • Traeger Pork & Poultry Rub

  • 8

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

    325 ˚F

  • 9

    Cook turkey until it reaches an internal temperature of 160℉, about 3 to 4 hrs.

    160 ˚F

  • 10

    After the first 20 minutes of cooking, brush turkey with the cider glaze, then continue brushing every 45 minutes. If the breast starts to get too dark, cover it with foil.
  • 11

    Let stand 30 minutes before carving. Enjoy!

Cooking Notes

Read recipe notes submitted by our community or add your own notes.

No notes found.