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Smoked Wild Turkey Breast by Jeremiah Doughty

Difficulty 3/5
|
Prep time 12 hours

Cook time 8 hrs
|
Serves 4-6

Hardwood Apple

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.

Ingredients

Brine

2 lbs TURKEY BREAST AND DEBONED THIGH, TIED WITH SKIN ON

1 CUP BROWN SUGAR

1/4 CUP SALT

2 TBSP CRACKED PEPPER

4 CUPS COLD WATER

BBQ Rub

2 TBSP GARLIC POWDER

2 TBSP ONIONS, DRIED

2 TBSP BLACK PEPPER

2 TBSP BROWN SUGAR

1 TBSP CAYENNE PEPPER

2 TBSP CHILI POWDER

1/4 CUP PAPRIKA

1 TBSP SALT

2 TBSP SUGAR

2 TBSP CUMIN, GROUND

Preparation

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 12-24 hours.

Remove turkey from the brine and discard the brine.

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

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

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

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.

Slice and serve with your favorite sides. Enjoy!

This recipe was provided by Jeremiah Doughty. Check out more of his recipes and photos on his Instagram @FromFieldToPlate or on his website here.

*Cook times will vary depending on set and ambient temperatures.

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