Step

• 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.

• 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. Cover and refrigerate overnight.

• 3

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

• 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.

• 7

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

• 8

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

  325 ˚F / 163 ˚C

• 9

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

  325 ˚F / 163 ˚C

  160 ˚F / 71 ˚C

• 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!