Everyone loves deep fried turkey nuggets, me included! However, if you’re looking for something different that is also very easy and super delicious, give this smoked wild turkey recipe a try. It tastes great and would also be a great gateway food for those new to trying wild turkey.
For hunters and wild game enthusiasts, there’s nothing quite like the smoky, rich flavor of a properly smoked wild turkey breast Though leaner than its domestic cousin, wild turkey can be deliciously moist and tender if smoked correctly.
If you want to turn your harvested wild turkey breast into a mouthwatering smoked masterpiece, follow this step-by-step guide. We’ll walk through brining, prepping, seasoning, and smoking methods to help you achieve wild turkey breast perfection.
Why Smoke Wild Turkey Breast?
Smoking infuses mild-tasting wild turkey with incredible flavor. It also helps tenderize the lean meat while sealing in moisture Smoked wild turkey has a lovely mellow smokiness that perfectly complements the subtle gaminess.
Choosing the Right Breast
For the best results, select wild turkey breasts that are:
- At least 2-3 lbs with consistent thickness
- Still have the skin on
- Raw, glossy and firm to the touch
Avoid oddly shaped or thin, tapered breasts which tend to dry out.
Trimming and Portioning
Before brining, trim breasts for even cooking:
- Remove any feathers, quills or pinfeathers
- Cut off the thin tapered end sections
- Remove the tenderloins for other uses
- Detach the skin if desired
Brining
Brining is vital for keeping wild turkey breasts juicy when smoked. Make a simple brine of:
- 1 gallon water
- 1 cup kosher salt
- 1⁄2 cup brown sugar
- Black peppercorns, rosemary, bay leaves, lemon slices
Submerge turkey in brine 8-48 hours depending on size. Rinse and pat dry thoroughly before adding rub.
Seasoning with a Dry Rub
For fantastic flavor, coat brined breasts with a dry spice rub. Try:
- Cajun seasoning – garlic powder, onion powder, oregano, cayenne, black pepper
- Herb rub – sage, thyme, rosemary, garlic powder, black pepper
Let sit 30 minutes up to overnight before smoking.
Setting Up Your Smoker
Use a charcoal, electric or pellet smoker and aim for 225°F. You’ll need:
- Digital meat thermometer
- Drip pan filled with water or juice
- Hardwood chips – hickory, apple, cherry
Soak wood chips if needed. Bring smoker up to temperature before adding turkey.
Smoking Time
Place turkey skin-side up on grill grates and insert meat thermometer into thickest part.
- Smoke at 225°F until internal temp reaches 160°F.
- Time varies from 5-8 hours depending on size.
Do not open smoker often or temperature will drop.
Adding Flavor
For amazing flavor, baste breast during last 1-2 hours with:
- Melted butter
- Olive oil
- Apple juice/cider
- Chicken/turkey stock
- Maple syrup
- Honey
Basting adds a beautifully glazed crust.
Doneness Tests
Check for doneness when internal temp hits 165°F:
- Meat is opaque pink throughout
- Juices run clear when pierced
- Meat is moist but not underdone
Letting It Rest
Never skip this step! Resting allows juices to redistribute.
After removing turkey from smoker, let rest 10-30 minutes loosely covered in foil.
Slicing and Serving
To serve:
- Slice smoked breast thinly across the grain
- Arrange slices on a platter
- Spoon over any resting juices
Enjoy smoked wild turkey breast in sandwiches, with classic side dishes, or use for casseroles, soups, and more!
With proper brining, seasoning and smoking, you’ll be rewarded with the juiciest, most flavorful wild turkey breast possible.
FAQs About Smoking Wild Turkey Breast
Still have some questions about mastering the art of smoking wild turkey breast? Here are answers to some commonly asked questions:
What is the best wood for smoking wild turkey?
Fruit woods like apple, cherry, and pecan give mild flavor that complements turkey nicely. Hickory is also a great option.
Should I brine a wild turkey breast before smoking?
Yes, brining is highly recommended to keep the lean meat juicy and seasoned. Even 8 hours of brining makes a difference.
What is the ideal smoker temperature for wild turkey breast?
Aim for 225-250°F to smoke the turkey low and slow. Avoid temperature spikes.
How long does it take to smoke a 3 lb wild turkey breast?
Around 5-6 hours is typical for a 3 lb breast smoked at 225°F. Use a meat thermometer for best accuracy.
Is it safe to eat wild turkey breast smoked to 160°F?
Yes, 160°F is the USDA recommended safe minimum internal temperature for poultry.
Can I freeze smoked wild turkey breast?
You can freeze slices or portions of leftover smoked turkey breast for up to 3 months. Thaw in fridge before use.
With this helpful guide to smoking wild turkey breast, you can look forward to enjoying the signature flavor in a juicy, tender dish your whole family will love.
Directions for Smoked Wild Turkey Deli Meat
1. Make sure your turkey breast(s) is free from any feathers and or shot pellets. Place the breast in the Hi Mountain Brine (read package for mixing details). If you choose to bypass the Hi Mountain brine, use 1 quart of cold water to ¼ cup of Kosher salt. Set this in the fridge overnight to 36 hours. The brine helps keep it juicy and moist.
2. Remove from the brine, pat dry and place on a wire rack, uncovered in the fridge for a few hours. Overnight would be fine as well. This allows the brine to continue to work it’s magic, and will help smoke adhere to the meat.
3. Once the breast is done drying in the fridge, remove it and season with your rub of choice. We are ultimately going to roll this breast and tie it so it cooks more evenly, so season the “inside” lightly. Once you have the breast seasoned on the inside, roll it up starting with “tail” end and use butcher twine or grill pins to keep it tight. Rub a little extra virgin olive oil on the outside as a binder and season the outside. We went with Pullywissle Wild Game Trigger’d not only for taste, but it has a relatively small amount of salt compared to other seasonings we have on hand.
4. Set your pellet smoker to 225deg and place the turkey breast(s) on the center rack. Smoke it until an internal of 158-160deg. I highly recommend using an internal meat probe of some sort to ensure we do not overcook this lean turkey breast. As it rests, it will continue to rise a little, getting closer to everyone’s “comfort temp” of 165. I have been smoking store turkeys and pulling at 158deg for a few years now and its super juicy and is cooked through.
5. Allow your turkey to rest for at least 10 mins. Once its cooled down, you can begin slicing or put it in the fridge to eat cold later. You could also vac seal it once its completely chilled and keep it for later in the year. We chose to slice it super thin with our LEM slicer (thickness setting of just over 1) and place it on toasted Italian loaf.