Remove any excess fat from the breast. In a large stockpot, combine the water, kosher salt, and brown sugar, and stir until salt and sugar crystals dissolve.
Add the turkey to the brine and refrigerate for 6 to 8 hours or overnight. If necessary, weigh the turkey down with a bag of ice to keep the turkey submerged.
Drain and pat dry turkey with paper towels; discard the brine. Put the breast on a roasting rack in a shallow roasting pan. Add 1 cup of water to the bottom of the pan.
For the herb butter: In a microwave-safe mixing bowl, combine the butter, chopped herbs, garlic, lemon juice, lemon zest, salt and pepper.
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 325 degrees F and preheat, lid closed, for 10 to 15 minutes.
Using your fingers or the handle of a wooden spoon, loosen the skin under the breast from the meat. Insert 2 tablespoons of the herb butter under the skin on each side of the breastbone. Distribute butter evenly and push out any pockets of air.
Melt the remaining 4 tablespoons of herb butter in the microwave using medium-low heat. Brush the outside of the turkey breast with some of the melted butter.
Roast the turkey for 2 to 2-1/2 hours, or until the turkey is golden brown and the internal temperature in the thickest part of the breast is 165 degrees F. Baste with the remaining butter after 1-1/2 hours.
Let it rest for 15 minutes before carving. Enjoy!
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