Step

• Step 1

  Remove any fat from the turkey breast. In a large stockpot or other food-safe container, combine the water, kosher salt, and brown sugar, and stir until the salt and sugar crystals dissolve.

  Ingredients

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

  • 4 Quart water

  • 1/2 Cup kosher salt

  • 1/3 Cup brown sugar

• Step 2

  Add the turkey to the brine and refrigerate 6 to 8 hours or overnight. If necessary, weight with a couple plates to keep the turkey submerged. Drain and pat dry with paper towels. Discard the brine.

• Step 3

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

  325 ˚F / 163 ˚C

• Step 4

  Roast the turkey for 2 to 2-1/2 hours, or until an instant read thermometer inserted into the thickest part of the meat registers 160℉. Let the turkey breast rest for 15 minutes and place in fridge to chill for 1 hour.

  02:30

  325 ˚F / 163 ˚C

  160 ˚F / 71 ˚C

• Step 5

  Chive-parsley mayo: Add mayo, olive oil, salt, pepper, lemon juice chives and parsley to blender. Blend until vibrant green and set aside.

  Ingredients

  • 1 Cup mayonnaise

  • 1 Cup extra-virgin olive oil

  • To Taste salt

  • To Taste pepper

  • 1/2  lemon juice

  • 1 Bunch Chives, fresh

  • 1 Bunch fresh parsley

• Step 6

  Remove turkey breast from fridge and slice. Serve with lettuce, red onion, carrots and chive parsley mayo. Enjoy!