Ingredients:

  • 1 (6-7 lb) bone-in turkey breast, thawed completely
  • 2 tbsp extra virgin olive oil
  • 1/2 cup unsalted butter, softened
  • 4 cloves garlic, finely minced
  • 1 tbsp fresh rosemary, minced
  • 1 tbsp fresh thyme leaves
  • 1 tsp fresh sage, minced
  • 1 tbsp kosher salt
  • 2 tsp coarse black pepper
  • 1 tsp smoked paprika
  • 1 tsp onion powder

Instructions:

  1. Pat the turkey breast completely dry with paper towels to ensure a crispy skin. Carefully slide your fingers under the skin to create a pocket between the skin and the meat, being careful not to tear the skin.
  2. In a small bowl, combine the softened unsalted butter, minced garlic, rosemary, thyme, and sage. Mix until a smooth compound butter is formed.
  3. Apply about two thirds of the herb butter directly onto the meat underneath the skin. Rub the remaining butter and the extra virgin olive oil over the exterior of the skin.
  4. Combine the salt, black pepper, smoked paprika, and onion powder. Season the entire turkey breast generously with this dry rub.
  5. Preheat your Traeger pellet grill to 225°F using hickory or applewood pellets.
  6. Place the turkey breast on the Traeger at 225°F for about 1 hour. Smoke until the internal temperature reaches roughly 100°F.
  7. Increase the grill temperature to 350°F. Cook until the internal temperature hits 160°F and the skin is crackling.
  8. Remove the turkey from the grill and let it rest for 15 minutes. The internal temperature will rise to the food-safe 165°F through carryover cooking while maintaining maximum juiciness.