Step 1

Plan ahead! This recipe requires overnight time.Add A Note

Step 2

For the Brine: In a large pot, combine 8 quarts water, kosher salt, brown sugar, molasses, seasonings and fresh sage leaves.Add A NoteIngredients8 Quart water1 Cup kosher salt1/3 Cup brown sugar1/2 Cup molasses1/2 Teaspoon garlic salt1/2 Teaspoon onion powder1 Teaspoon salt1 Teaspoon pepper7 fresh sage leaves

Step 3

Bring to a simmer over medium heat. Simmer until salt and sugar have dissolved. Remove from heat and add ice cubes. Stir until dissolved. Ensure the brine has completely cooled.Add A Note

Step 4

Place turkey breast in the brine and weigh down with a couple of plates to ensure it is fully submerged. Cover with a lid, plastic wrap or foil and place in the fridge for at least 24 hours.Add A NoteIngredients1 (8-10 lb) turkey breast

Step 5

When ready to cook, set temperature to 375℉ and preheat, lid closed for 15 minutes.Grill: 375 ˚FAdd A Note

Step 6

Meanwhile, remove turkey from the brine and rinse well, inside and out. Pat the exterior of the turkey dry with paper towels. Spread butter evenly over the skin.Add A NoteIngredients2 Tablespoon butter, room temperature

Step 7

Season turkey evenly with the rub.Add A NoteIngredients As Needed Traeger Pork & Poultry Rub

Step 8

Place turkey breast on the grill and cook for 2 to 2 1/2 hours or until the internal temperature reaches 165℉ in the thickest portion of the breast.Grill: 375 ˚F Probe: 165 ˚FAdd A Note

Step 9

Remove turkey from the grill and allow to rest for 15 minutes, so the juices can redistribute before slicing and serving. Enjoy!Add A Note