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Smoked Wild Turkey Breast

Smoked Wild Turkey Breast

By Jeremiah Doughty

Jeremiah Doughty’s recipe for smoking up some field to plate wild turkey breast starts with at least a 12-hour brine before getting a BBQ rubdown that complements the wood-fired flavor perfectly.

Prep Time

30 Minutes

Cook Time

8 Hours

Pellets

Apple

Ingredients

Number of people serving

4

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Units of measurement:
main
1 Cup brown sugar
1/4 Cup salt
2 Tablespoon cracked black pepper
4 Cup cold water
2 Pound turkey breast and deboned thigh, tied with skin on
Rub
2 Tablespoon garlic powder
2 Tablespoon dried onions
2 Tablespoon black pepper
2 Tablespoon brown sugar
1 Tablespoon cayenne pepper
2 Tablespoon chili powder
1/4 Cup paprika
1 Tablespoon salt
2 Tablespoon sugar
2 Tablespoon ground cumin

Step

  • 1

    For the Brine: In a large glass bowl, combine brown sugar, salt, pepper and water. Add turkey and weigh down to completely submerge if necessary. Transfer to the refrigerator and brine for 12 to 24 hours.

  • 2

    Remove turkey from the brine and discard the brine.

  • 3

    When ready to cook, set Traeger temperature 180℉ and preheat lid closed for 15 minutes.

    180 ˚F / 82 ˚C

    Super Smoke

  • 4

    Combine ingredients for the BBQ rub. Season turkey with rub and place directly on the grill grate skin side up.

  • 5

    Smoke for 5 to 8 hours or until the internal temperature reaches 160℉ degrees when an instant-read thermometer is inserted into the center.

    180 ˚F / 82 ˚C

    160 ˚F / 71 ˚C

    Super Smoke

  • 6

    Remove from the smoker and let rest for 10 minutes. Turkey will continue to cook once taken off grill to reach a final temperature of 165℉ in the breast.

  • 7

    Slice and serve with your favorite sides. Enjoy!

My Notes

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