Smoked Wild Turkey Breast
05-29-2018, 07:59 AM
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Join Date: Nov 2007
Location: Choctaw, Oklahoma
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Smoked Wild Turkey Breast
I kind of borrowed a few things from other sites to come up with this. I made it this weekend and it was by far the best tasting turkey I have eaten. I made 2 breasts with this brine amount but I had to add a little to the dry rub to finish off the second breast.
SMOKED WILD TURKEY BREAST
WRAPPED IN BACON
BRINE
1. 2 QUARTS WATER
2. ½ CUP KOSHER SALT
3. ½ CUP BROWN SUGAR
4. 2 TB GARLIC POWDER
5. 2 TB ONION POWDER
6. ¼ CUP APPLE CIDER VINEGAR
DRY RUB (ADJUST TO TASTE)
1. 3 TB COARSE BLACK PEPPER
2. 1 TS CAYENNE (OR CHIPOTLE)
3. 1 TB GARLIC POWDER
4. 1 TS CUMIN
5. 1 TS SMOKED PAPRIKA
CLEAN AND PLACE TURKEY BREAST IN BRINE AND SOAK FOR 24 HOURS. REMOVE FROM BRINE AND RUB WITH DRY RUB. WRAP WITH BACON AND SMOKE ON 200 DEGREES UNTIL THE BREAST REACHES AN INTERNAL TEMP OF 155 TO 160. REMOVE FROM SMOKER AND LOOSLY COVER WITH FOIL FOR 15 TO 30 MIN. SLICE AND DIG IN!!!
SMOKED WILD TURKEY BREAST
WRAPPED IN BACON
BRINE
1. 2 QUARTS WATER
2. ½ CUP KOSHER SALT
3. ½ CUP BROWN SUGAR
4. 2 TB GARLIC POWDER
5. 2 TB ONION POWDER
6. ¼ CUP APPLE CIDER VINEGAR
DRY RUB (ADJUST TO TASTE)
1. 3 TB COARSE BLACK PEPPER
2. 1 TS CAYENNE (OR CHIPOTLE)
3. 1 TB GARLIC POWDER
4. 1 TS CUMIN
5. 1 TS SMOKED PAPRIKA
CLEAN AND PLACE TURKEY BREAST IN BRINE AND SOAK FOR 24 HOURS. REMOVE FROM BRINE AND RUB WITH DRY RUB. WRAP WITH BACON AND SMOKE ON 200 DEGREES UNTIL THE BREAST REACHES AN INTERNAL TEMP OF 155 TO 160. REMOVE FROM SMOKER AND LOOSLY COVER WITH FOIL FOR 15 TO 30 MIN. SLICE AND DIG IN!!!
