Recipe of the Week - Thanksgiving Countdown! Herb Smoke-Roasted Turkey Breast

One of the first things I thought about after Chick bought the Traeger smoker this summer was the opportunity to smoke a turkey breast for Thanksgiving.

Now, in just four short weeks, I will get my chance.

Enjoy!
Stacy

Herb Smoke-Roasted Turkey Breast

Ingredients:

Brine

6-7 lb bone-in, skin-on turkey breast

4 quarts cold water

3/4 cup kosher salt

1/3 cup brown sugar

Herb Butter

8 tablespoons butter, at room temperature

1/4 cup chopped fresh herbs, a mix of parsley, sage, rosemary, oregano, marjoram

1 clove garlic, minced

1 tablespoon lemon juice

1 teaspoon lemon zest

1/2 teaspoon ground black pepper

Directions:

Remove any excess fat from turkey breast.  In a large stock pot, combine the water, salt and brown sugar and stir until the salt and sugar crystals have dissolved

Add the turkey to the brine and refrigerate 6-8 hours or overnight.  If necessary, weight the bag in ice to keep the turkey submerged.

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

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

When you are ready to cook, start the smoker with the lid open until the fires is established (4-5 minutes).  Set the temperature to 325 and preheat, lid closed for 10-15 minutes.

Gently work your fingers or the handle of a spoon under the skin of the turkey and insert 2 tablespoons of the butter mixture on each side of the breastbone, massaging it with your fingers to distribute it evenly and push out any pockets of air.  Melt the remaining 4 tablespoons of butter in the microwave.  Brush the outside of the turkey breast with some of the butter (baste with the remaining butter after 1-1 1/2 hours).

Roast the turkey for 2-2 1/2 hours, or until the turkey is golden brown and the internal temperature is 165F.

Let the turkey breast rest for 15 minutes before carving.



Recipe off the Traeger Web Site
Image found of Google