Mix together softened butter, garlic, fresh thyme, rosemary, sage, pepper and salt with a spatula
1/2 lb butter, 6 cloves garlic, 5-10 sprigs fresh Thyme, 1 sprig fresh Rosemary, 1 sprig fresh Sage, 1 tbsp black pepper, 1 tbsp coarse sea salt
Create a pocket between skin and meat on turkey breast and as much around the bird as you can
Rub softened butter mixture into the pocket - once inside the pocket - push further into the skin by pressing on the outside
Rub remaining butter mixture on outside of bird
Chop apple, onion and lemon into quarters and stuff inside bird with extra fresh herbs
1 onion, 1 lemon, extra fresh herbs, 1 apple
Place turkey in refrigerator for 1 hour to chill
Turn Traeger to smoke. Once smoke dissipates (about 5 min) - change temp to 225 and bring to temp.
Place turkey in roasting pan onto Traeger
Smoke turkey (be sure the hopper is full) until the internal temp is 110 degrees. This will take approximately 2 hours - but always check with your instant read thermometer or temp probe on Traeger
Increase the temp to 350 degrees on the Traeger.
Continue to cook until internal temp registers at 160 (or the red plastic thing pops!). Be sure to check temp in the thickest part of the breast. Check the temp every 30 minutes or so. This will take approximately 2 hours. But be sure to check yourself as things can vary depending on outside temp, size of bird, etc.
Remove turkey from the grill and let rest for at least 30 minutes before carving