Steps

• 1

  Remove any excess fat from the turkey breast.

• 2

  In a large stockpot, combine 1 gallon of water, the salt, and brown sugar. Stir until the salt and sugar dissolve.

• 3

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

• 4

  Remove the turkey from the brine and pat dry with paper towels; discard the brine. Put the breast on a roasting rack set inside a shallow roasting pan. Pour the remaining cup of water into the bottom of the pan.

• 5

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

  325 ˚F / 163 ˚C

• 6

  Make the herb butter: In a microwave-safe medium bowl, combine the butter, herbs, garlic, lemon zest and juice, salt, and pepper.

• 7

  Using your fingers or the handle of a wooden spoon, loosen the skin over the turkey breast. Spread 2 tablespoons of the herb butter evenly under the skin on each side of the breastbone, pushing out any air pockets.

• 8

  Microwave the remaining herb butter on medium-low power until melted. Brush some of the melted herb butter over the outside of the turkey breast.

• 9

  Insert the probe into the thickest part of the turkey breast, avoiding the bone. Place directly on the grill grates, close the lid, and roast until the skin is golden brown and the internal temperature reaches 165℉, 2-2 1/2 hours. Baste with the remaining butter after 1 1/2 hours.

  325 ˚F / 163 ˚C

  165 ˚F / 74 ˚C

  02:30

• 10

  Remove the roasted turkey breast from the grill and let rest for 15 minutes before carving. Enjoy!