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Roasted Herbed Turkey Breast

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2

Cherry

Brined turkey like never before. This turkey breast is soaked in a salt and brown sugar brine, then rubbed down with an herbed butter mixture sure to make your bird smokin'.

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Brine

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

  • 1 Gallon water

  • 3/4 Cup Kosher salt

  • 1/3 Cup Brown sugar

main

  • 1 Cup water

Herb Butter

  • 8 Tablespoon unsalted butter, room temperature

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

  • 1 Clove Garlic, minced

  • 1 Teaspoon fresh lemon zest

  • 1 Tablespoon Fresh lemon juice

  • 1 Teaspoon Kosher salt

  • 1/2 Teaspoon freshly ground black pepper

  • 1

    Remove any excess fat from the turkey breast.

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

  • 2

    In a large stockpot, combine 1 gallon of water, the salt, and brown sugar. Stir until the salt and sugar dissolve.

    • 1 Gallon water

    • 3/4 Cup Kosher salt

    • 1/3 Cup Brown sugar

  • 3

    Add the turkey breast to the brine and refrigerate for at least 6 hours, or overnight. If necessary, weigh the turkey down with a bag of ice to keep it fully submerged.
  • 4

    Remove the turkey from the brine and pat dry with paper towels; discard the brine. Put the breast on a roasting rack set inside a shallow roasting pan. Pour the remaining cup of water into the bottom of the pan.

    • 1 Cup water

  • 5

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

    325 ˚F

  • 6

    Make the herb butter: In a microwave-safe medium bowl, combine the butter, herbs, garlic, lemon zest and juice, salt, and pepper.

    • 8 Tablespoon unsalted butter, room temperature

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

    • 1 Clove Garlic, minced

    • 1 Teaspoon fresh lemon zest

    • 1 Tablespoon Fresh lemon juice

    • 1 Teaspoon Kosher salt

    • 1/2 Teaspoon freshly ground black pepper

  • 7

    Using your fingers or the handle of a wooden spoon, loosen the skin over the turkey breast. Spread 2 tablespoons of the herb butter evenly under the skin on each side of the breastbone, pushing out any air pockets.
  • 8

    Microwave the remaining herb butter on medium-low power until melted. Brush some of the melted herb butter over the outside of the turkey breast.
  • 9

    Insert the probe into the thickest part of the turkey breast, avoiding the bone. Place directly on the grill grates, close the lid, and roast until the skin is golden brown and the internal temperature reaches 165℉, 2-2 1/2 hours. Baste with the remaining butter after 1 1/2 hours.
  • 10

    Remove the turkey breast from the grill and let rest for 15 minutes before carving. Enjoy!

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