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This juicy turkey recipe requires soaking in brine overnight. Best plan ahead.
Ingredients
Units Scale
For the brine:
- 1 cup plus a teaspoon of kosher salt
- 1 teaspoon pepper
- 1/2 cup molasses
- 1/3 cup brown sugar
- 8 quarts water
- 1/2 teaspoon onion powder
- 7 sage leaves
- 1 (8-10 lb) turkey breast
- 1/2 teaspoon garlic salt
- Ice
- Hickory pellets
For the rub:
- 2 tablespoons butter
- Traeger pork and poultry rub
Instructions
- Combine water, brown sugar, garlic salt, sage leaves, pepper, 1 cup of salt, molasses, and onion powder in a large pot. Over medium heat bring the brine to a simmer, stirring until the sugar and salt dissolve. Remove from heat and add then add the ice. Stir until melted and allow the brine to cool.
- Next, put the turkey in the brine and make sure that it is fully submerged. You can weigh it down with plates. Cover and put it in the fridge for 24 hours.
- Preheat the Traeger to 375℉ for 15 minutes with the lid closed.
- In the meantime, take the turkey out of the brine and rinse well, pat it dry then spread the butter over the skin, and season with Traeger pork and poultry rub.
- Put the probe into the thickest part of the breast and place the turkey on the grill. With the lid closed, cook for 2-2 1/2 hours until the internal temperature reaches 165℉.
- Take the turkey off the grill and allow it to rest for 15 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Method: Grill