Smoked Turkey Lettuce Wraps

Steps

• 1

  Remove any fat from the turkey breast.

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  Ingredients

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

• 2

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

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  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.

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• 4

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

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• 5

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

  Grill: 325 ˚F

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• 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.

  Probe: 160 ˚F

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• 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.

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• 8

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

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  Ingredients

  • 1 Bunch Chives, fresh

  • 1 Bunch fresh flat-leaf parsley leaves

  • 1 Cup mayonnaise

  • 1 Cup olive oil

  • 1 Half lemon juice

  • To Taste salt and pepper

• 9

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

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  Ingredients

  • 1 Head butter lettuce

  • 2 Whole Carrots, Julienned

  • 1 Whole red onion, sliced