Smoked Wild Turkey Breast by Jeremiah Doughty
Prep time 12 hours
Cook time 8 hrs|
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.
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
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
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!
*Cook times will vary depending on set and ambient temperatures.
Access this, and over a thousand other Traeger recipes on the Traeger App.