Steps

• 1

  Make the brine: In a large pot, combine 4 cups of the apple cider, the garlic, brown sugar, allspice, salt, and bay leaves. Bring to a simmer over medium heat and cook for 5 minutes, stirring often, to dissolve the salt and sugar.

• 2

  Remove the pot from the heat and stir in the ice water to cool the brine completely.

• 3

  Place the turkey breast in the brine, adding water as needed until the turkey is fully submerged. Cover and refrigerate overnight.

• 4

  Make the cider glaze: In a small saucepan, bring the remaining 2 cups of apple cider to a boil over medium-high heat and cook until reduced to 1/4 cup, 30-45 minutes. Remove the pot from the heat and whisk in 1/2 cup of butter until completely melted and incorporated, then let cool completely.

• 5

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

  325 ˚F / 163 ˚C

• 6

  Remove the turkey from the brine and rinse well under cool water. Discard the brine.

• 7

  Pat the turkey dry with paper towels, then use your fingers to rub the remaining 2 tablespoons of butter under the skin of the turkey breast. Lightly season the breast with Traeger Pork & Poultry Rub

• 8

  Place the turkey, skin-side up, directly on the grill grates. Insert the probe into the thickest part of the breast, avoiding the bone. Close the lid and cook until the internal temperature reaches 160℉, 3-4 hours. After the first 20 minutes of cooking, brush the turkey with the cider glaze, then continue brushing every 45 minutes. If the breast is getting too dark before it reaches temperature, cover with foil.

  325 ˚F / 163 ˚C

  160 ˚F / 71 ˚C

• 9

  Remove the turkey breast from the grill and let rest for 30 minutes before carving. Enjoy!