At a glance
Brine a wild turkey breast for 8 to 12 hours, brush it with melted butter and season it with pepper and sage, or drape it with bacon. Smoke it at 250°F for 1 1/2 to 2 hours until it reaches 160°F, then rest it for 10 minutes while it rises to the safe 165°F. Slice it across the grain.
A spring gobbler is a prize, and the breast is the best part. But wild turkey is very different from the supermarket bird: it is darker, leaner and firmer, with a deeper, richer flavor. Cooked like a farm turkey it turns dry and stringy. A long brine, some added fat and a gentle smoke keep it juicy and bring out its flavor.
Wild turkey vs farm turkey
Wild turkeys fly, run and forage, so their breast meat has much less fat and more muscle fiber than a farm raised bird. Most hunters skin rather than pluck them, which removes the skin's protection. That is why brining and adding butter or bacon matter so much. The legs and thighs are very tough and are better smoked and braised, like our smoked turkey necks.
Brining wild turkey
An 8 to 12 hour brine seasons the meat all the way through and helps it hold on to moisture during cooking. Do not brine for much longer, or it starts to taste like ham. The same brine works for pheasant and other game birds.
Recipe
Smoked Wild Turkey Breast
- Prep
- 20 min
- Cook
- 2 hr
- Rest
- 10 min
- Total
- 2 hr 30 min plus 8 to 12 hours brining
- Makes
- 4 to 6 servings
- Smoker 250°F (121°C)
- Cook to 160°F (71°C), rests to 165°F (74°C)
- About 1 1/2 to 2 hours
Ingredients
Brine
- 8 cups (2 liters) cold water
- 1/2 cup (about 120 g) kosher salt
- 1/2 cup (100 g) brown sugar
- 4 garlic cloves, crushed
- 2 bay leaves
- 1 tbsp black peppercorns
- A few sprigs of fresh sage or thyme
Turkey
- 1 wild turkey breast (both halves), skinless, about 2 to 4 lb (0.9 to 1.8 kg)
- 4 tbsp (60 g) melted butter
- 1 tsp black pepper
- 1 tsp dried sage
- 1/2 tsp garlic powder
- 6 to 8 slices thin bacon (optional)
Equipment
- Smoker
- Large bowl or brining bag
- Probe thermometer
Method
- Stir the salt and sugar into the water until dissolved, then add the garlic, bay leaves, peppercorns and herbs.
- Remove any shot, feathers and bloodshot meat from the breast. Submerge it in the brine and refrigerate for 8 to 12 hours.
- Rinse, pat dry and brush with melted butter. Season with the pepper, sage and garlic powder. Drape bacon over the top if using.
- Heat the smoker to 250°F (121°C) with apple, cherry or pecan.
- Insert a probe into the thickest part and smoke for 1 1/2 to 2 hours, until it reaches 160°F (71°C).
- Rest for 10 minutes, during which it will rise to 165°F (74°C). Slice across the grain.
Notes
- Wild turkey breast is much leaner than farm turkey. The brine and butter or bacon are what keep it moist.
- Pull it promptly. Wild turkey dries out quickly once it passes 165°F.
Food safety
The USDA recommends cooking all poultry, including wild turkey, to 165°F. Pulling the breast at 160°F and letting it rest gets it there without overcooking the outside.
Serving ideas
- Sliced with gravy, cranberry sauce and roasted vegetables.
- Thinly sliced cold in sandwiches.
- Diced into turkey salad, soup or pot pie.
Frequently asked questions
How long does it take to smoke a wild turkey breast?
About 1 1/2 to 2 hours at 250°F, until it reaches 160°F before resting.
Do I have to brine wild turkey?
It is not required, but it makes a big difference with such lean meat.
Can I smoke a whole wild turkey?
Yes, but the breast and legs cook very differently. Most hunters smoke the breast and braise the legs separately.
Sources: USDA safe minimum internal temperatures.