THE ULTIMATE SMOKED WILD TURKEY BREAST
Updated: Apr 15
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This Smoked Wild Turkey Breast Recipe is absolutely one of my favorite meals I eat all year. If there's one dish that will always stand the test of time, it's a perfectly smoked turkey breast. With the use of today's instant-read thermometers, you can pull the turkey out at the exact temperature that will ensure a moist piece of meat.
Using a sweet and salty aromatic brine will also enhance the juiciness of your bird while adding delicious flavor. The brine acts as an insurance policy by helping you retain moisture. So if you miss your temperature mark by pulling the meat out of the smoker a tad bit too late, all is not lost.
Cooking Tips:
Brining Wild Turkey Breast:
Feel free to play around with the brine. You can substitute honey for the maple syrup and add bird friendly herbs such as rosemary and sage as well.
Extra Smoky Flavor:
After brining, allowing the turkey breast to thoroughly dry will help aid in smoke adhering to the meat. I like to do this by first drying the meat off with paper-towels and then placing the breast on a a wire baking rack that is inserted into a baking sheet-pan.
For Serving:
This smoky turkey meat is great served for Thanksgiving dinner, on a sandwich, in a mayonnaise based salad or even stuffed inside tacos or enchiladas. If you're feeling fancy, try them on my homemade parker house rolls with duck fat.
How Long will the Smoked Turkey Breast Last?
Wrapped tightly or stored in an airtight container the turkey will maintain its peak freshness for around 3 days. Beyond that, the turkey will freeze well for up to 3 months if properly stored.
Looking for other wild turkey recipes? These are a few of my favorites:
Lastly, if you make this Ultimate Smoked Wild Turkey Breast Recipe, be sure to leave a comment or tag me on Instagram! I thoroughly enjoy hearing feedback and checking out the photos of recipes that you've made.
SMOKED WILD TURKEY BREAST
Brine Time: 6 to 12 Hours
Smoker Temperature: 265 Degrees F
Author: Larry White
Equipment and Specialty Items Used:
INGREDIENTS
For the brine:
3 quarts water
1 quart real apple cider
1 cup kosher salt
3/4 cup light brown sugar
1/2 cup real maple syrup
Optional: 2 teaspoon pink curing salt (instacure-#1)
4 garlic cloves, crushed
1 onion, quartered
1 cinnamon stick
1 teaspoon whole cloves
2 sprigs of thyme
For the Turkey Breast:
1 to 2 boneless wild turkey breasts
1 to 2 sticks of unsalted butter
2 tablespoons mayonnaise (optional)
Aluminum foil
Instant read thermometer
Seasoning of choice (I use salt and fresh black pepper)
DIRECTIONS
Bring 1 quart of the water to a simmer (reserve the remaining 2 quarts and cider). Add all of the ingredients for the brine and stir well until the salt and sugar have dissolved.
To a large bowl or pot add the brine and the remaining 2 quarts of water and 1 quart of apple cider. Put in the refrigerator until chilled.
After the brine has cooled, add the turkey breast. Place a plate or bowl on top of the turkey in order to keep the breast submerged.
Brine the turkey in your refrigerator for 6 to 12 hours.
Remove the turkey from the brine, rinse with cool water and completely dry off with paper towels. Place on plate and put it in your refrigerator for 4 to 24 hours to dry. This will help the smoke adhere to the meat.
Heat your smoker to 265 degrees.
Season the breast with the seasoning of your choice. I use kosher salt and fresh cracked pepper.
Insert an instant read thermometer into the meat in the thickest part. Place the turkey in your smoker. The closer to your vent pipe the better. The smoke exiting the smoker will pass by the turkey ensuring a stronger smoke flavor.
Smoke the turkey for 1 hour. Brush the mayonnaise all over the breast. Smoke for 30 more minutes.
Line a oven-safe cooking vessel with 2 layers of heavy duty aluminum foil. Place the turkey in the dish. Place the butter on top of the turkey. Enclose the turkey in the foil by crimping the foil together on top of the turkey breast.
Place back in your smoker and cook until an internal temperature of 160 degrees F is reached. Remove from the smoker and allow to rest and carryover cook at room temperature for 20 to 30 minutes.
Slice across the grain and serve.
