Steps

• 1

  Remove any fat from the turkey breast.

  Ingredients

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

• 2

  In a large stockpot or other food-safe container, combine the water, kosher salt, and brown sugar. Stir until the salt and sugar crystals dissolve.

  Ingredients

  • 4 Quart cold water

  • 1/2 Cup kosher salt

  • 1/3 Cup brown sugar

• 3

  Add the turkey to the brine and refrigerate for 6-8 hours or overnight. If necessary, weigh it down with a couple plates to keep the turkey submerged.

• 4

  Drain and pat dry with paper towels. Discard the brine.

• 5

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

  325 ˚F / 163 ˚C

• 6

  Insert the probe into the thickest part of the turkey breast, avoiding the bone if possible. Place the turkey breast directly on the grill grates. Close the lid and roast the turkey until the internal temperature reaches 160°F, 2-2 1/2 hours.

  325 ˚F / 163 ˚C

  160 ˚F / 71 ˚C

• 7

  Remove the turkey from the grill and let the turkey breast rest for 15 minutes. Then place in fridge to chill for 1 hour.

• 8

  Make the chive-parsley mayo. In a blender, add the chives, parsley, mayo, olive oil, lemon juice, salt, and pepper, and blend until vibrant green. Transfer to a bowl, cover, and refrigerate until ready to serve.

  Ingredients

  • 1 Bunch chives

  • 1 Bunch parsley leaves

  • 1 Cup mayo

  • 1 Cup Olive oil

  •  Juice of 1/2 lemon

  • To Taste salt

  • To Taste Pepper

• 9

  Remove the turkey breast from the refrigerator and slice. Serve with lettuce, red onion, carrots, and chive-parsley mayo, as desired. Enjoy!

  Ingredients

  • 1 Head butter lettuce, leaves separated, for serving

  • 2  carrots, julienned, for serving

  • 1  red onion, sliced, for serving