Prep the Turkey: Start by rinsing the turkey breast under cold water and patting it dry with paper towels. Ensure it’s completely dry to help the rub adhere properly. Place the turkey breast on a large cutting board.

Prepare the Garlic Herb Rub: In a small bowl, combine the minced garlic, chopped herbs, kosher salt, black pepper, and lemon zest. Drizzle in the olive oil and mix until you have a thick paste. This mixture will not only season the turkey but also help in forming that coveted crispy skin.

Rub the Turkey: Using your hands, gently loosen the skin from the meat, being careful not to tear it. Rub half of the garlic herb mixture directly onto the meat under the skin, ensuring even coverage. Rub the remaining mixture all over the skin, massaging it in well.

Preheat the Traeger: Set your Traeger grill to 225°F and allow it to preheat for about 15 minutes. Use a mild wood like apple or cherry to complement the turkey without overpowering its natural flavors.

Smoke the Turkey: Place the turkey breast directly on the grill grates, skin side up. Insert a meat thermometer into the thickest part of the breast, being careful not to touch the bone. Smoke the turkey at 225°F for about 2 to 3 hours, or until the internal temperature reaches 160°F.

Crisp the Skin: Once the turkey reaches 160°F, increase the Traeger’s temperature to 375°F. This step is crucial for achieving crispy skin. Continue to cook until the internal temperature reaches 165°F, typically another 20-30 minutes.

Rest and Serve: Remove the turkey from the grill and tent it with foil. Allow it to rest for at least 15 minutes before carving. This resting period helps the juices redistribute throughout the meat, ensuring every bite is tender and flavorful.