Smoked Wild Turkey Breast
By Jeremiah Doughty
Jeremiah Doughty’s recipe for smoking up some field-to-plate wild turkey breast starts with a 12-hour brine before getting a BBQ rubdown that complements the wood-fired flavor perfectly.
Prep Time
30 Min
Cook Time
8 Hr
Pellets
Apple
Ingredients
This recipe serves:
4
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 1 Cup | brown sugar |
| 1/4 Cup | kosher salt |
| 2 Tablespoon | cracked black pepper |
| 4 Cup | cold water |
| 1 | turkey breast and deboned thigh, tied with skin-on |
Rub
| 1/4 Cup | paprika |
| 2 Tablespoon | garlic powder |
| 2 Tablespoon | dried onion |
| 2 Tablespoon | freshly ground black pepper |
| 2 Tablespoon | brown sugar |
| 2 Tablespoon | granulated sugar |
| 2 Tablespoon | chili powder |
| 2 Tablespoon | ground cumin |
| 1 Tablespoon | cayenne pepper |
| 1 Tablespoon | kosher salt |
Steps
1
In a large glass bowl, combine the brown sugar, salt, pepper and water. Add the turkey and weigh down to completely submerge if necessary. Transfer to the refrigerator to brine for 12-24 hours.
2
Remove the turkey from the brine and discard the brine.
3
When ready to cook, set the Traeger temperature 180℉ and preheat with the lid closed for 15 minutes.
180 ˚F / 82 ˚C
Super Smoke
4
Make the rub: In a medium bowl, whisk together the paprika, garlic powder, dried onion, black pepper, brown sugar, granulated sugar, chili powder, cumin, cayenne, and salt.
5
Season the turkey all over with the rub.
6
Insert the probe into the thickest part of the turkey breast. Place the turkey directly on the grill grates, skin-side up. Smoke until the internal temperature reaches 160℉, 5-8 hours.
180 ˚F / 82 ˚C
160 ˚F / 71 ˚C
05:00
7
Remove the turkey from the grill and let rest for 10 minutes. The turkey will continue to cook once removed from the grill to reach a final temperature of 165℉.
8
Slice and serve with your favorite sides. Enjoy!
My Notes
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