Étapes

• Step 1

  Remove any excess fat from the breast. In a large stockpot, combine 1 gallon water, kosher salt and brown sugar. Stir until salt and sugar crystals dissolve.

  Ingrédients

  • 3/4 Cup sel cachère

  • 1/3 Cup cassonade

• Step 2

  Add the turkey to the brine and refrigerate for 6 to 8 hours or overnight. If necessary, weigh the turkey down with a bag of ice to keep the turkey submerged.

  Ingrédients

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

• Step 3

  Drain and pat turkey dry with paper towels; discard the brine. Put the breast on a roasting rack in a shallow roasting pan. Add 1 cup of water to the bottom of the pan.

  Ingrédients

  • 1 Cup eau

• Step 4

  For the Herb Butter: In a microwave-safe mixing bowl, combine the butter, chopped herbs, garlic, lemon juice, lemon zest, salt and pepper.

  Ingrédients

  • 8 Tablespoon butter, room temperature

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

  • 1 Clove ail, haché

  • 1 Tablespoon jus de citron frais

  • 1 Teaspoon fresh lemon zest

  • 1/2 Teaspoon poivre noir fraîchement moulu

• Step 5

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

  325 ˚F / 163 ˚C

• Step 6

  Using your fingers or the handle of a wooden spoon, loosen the skin under the breast from the meat. Insert 2 tablespoons of the herb butter under the skin on each side of the breastbone. Distribute butter evenly and push out any pockets of air.

• Step 7

  Melt the remaining 4 tablespoons of herb butter in the microwave using medium-low heat. Brush the outside of the turkey breast with some of the melted butter.

• Step 8

  Roast the turkey for 2 to 21/2 hours, or until the turkey is golden brown and the internal temperature in the thickest part of the breast is 165℉. Baste with the remaining butter after 1-1/2 hours. Let it rest for 15 minutes before carving. Enjoy!

  325 ˚F / 163 ˚C

  165 ˚F / 74 ˚C