If you’re anything like me, you’re hoping spring hunting provides more turkey in your freezer. Unlike venison and elk, there aren’t many tried-and-true wild turkey recipes shared amongst hunters, at least, not that I’ve found. I will be the first to admit that fried turkey nuggets are, arguably, one of the best ways to cook wild turkey breasts. But let’s face it, frying is time-consuming, messy, and can leave your house smelling like a state fair.
If you’re looking for an easier, slightly healthier, and just as delicious alternative, look no further than this recipe for grilled teriyaki turkey! It’s my new go-to because it’s easy to whip together on a weeknight and pleases my picky eating crowd.
Grilling wild turkey breast can seem intimidating for novice cooks. But with the right techniques you can achieve tender juicy meat bursting with flavor. In this comprehensive guide, I’ll share all my secrets for grilling the perfect wild turkey breast.
Selecting and Preparing the Turkey Breast
Wild turkey breasts come in all sizes, from small 1-2 lb breasts from younger birds to massive 5 lb slabs from mature toms. Larger breasts require longer, gentler cooking. If unsure, it’s better to cook slowly as undercooking leads to tough meat.
Before grilling, trim excess fat and remove the skin for more even cooking. Pound the breast to a uniform 1 inch thickness. This promotes even cooking so the exterior doesn’t overcook before the interior is done.
The Importance of Brining
Brining is a must for moist, well-seasoned meat. Make a simple brine by combining 1/4 cup salt per quart of water with spices like garlic, citrus, onions, or rosemary. Submerge the breast and brine for 2-8 hours. The salt helps retain moisture while the flavors permeate the meat.
Picking the Perfect Wood for Smoking
Hardwood smoke adds incredible depth of flavor. Apple, cherry, hickory and pecan all pair wonderfully with wild turkey. Use wood chips, chunks or logs. Just a small amount creates plenty of thin blue smoke. Avoid thick white smoke, which makes the meat bitter.
Grilling Over Direct and Indirect Heat
The key is using both direct and indirect heat. Sear the breast over direct high heat for 2-3 minutes per side to caramelize the exterior. Then move to indirect heat around 325-350°F to gently finish cooking without burning the outside.
Rotate every 15 minutes for even exposure. Whole breasts take 60-90 minutes, smaller fillets just 30-45 minutes The internal temperature should reach 155-165°F when done.
Monitoring Temperature
Use an instant read thermometer to monitor the thickest part of the breast. Don’t exceed 165°F or the breast will dry out. Remove from heat around 150°F and let rest as the temp rises another 5-10° as it sits. Perfectly cooked turkey is moist and tender.
Resting and Carving
Never skip resting! Let the breast sit 10-15 minutes before slicing to allow juices to redistribute back into the meat. Slice thinly across the grain for maximum tenderness. Serve warm with your favorite sauces and sides.
Grilled Turkey Breast Marinade and Rub Ideas
Enhance flavor with a marinade, dry rub or both. Try marinades with olive oil, citrus, mustard, herbs and spices. Rubs can contain brown sugar, garlic, chili powder, paprika, pepper and more. Mix it up with global flavors!
Handling Leftovers
Grilled turkey makes amazing sandwiches, wraps, salads and casseroles later in the week. Store in the fridge for 3-4 days. Slice or shred the meat and freeze for longer storage. Get creative with leftover repurposing!
Step-By-Step Grilling Process
Follow these steps for foolproof grilled turkey breast:
Ingredients:
- 1 3-4 lb turkey breast
- Brine of 1⁄4 cup salt, water and spices
- Hardwood chips/chunks for smoking
- Oil and seasoning/rub
Instructions:
- Trim excess fat and remove skin from breast. Pound to 1 inch thickness.
- Make brine, submerge breast, and refrigerate for 2-8 hours.
- Remove breast from brine and pat dry. Coat with oil and seasoning/rub.
- Soak wood chips/chunks in water for 30 minutes.
- Preheat grill to medium-high heat. Add soaked wood for smoking.
- Sear breast over direct heat 2-3 minutes per side.
- Move to indirect heat, close lid, maintain 325-350°F.
- Rotate every 15 minutes for even cooking.
- Grill until internal temperature reaches 150-155°F.
- Transfer breast to plate and rest 10-15 minutes before slicing.
With the right techniques, you’ll be amazed how juicy and delicious your grilled turkey breast turns out. Impress your family and guests with your mastery of the wild turkey breast on the grill.
Common FAQs about Grilling Wild Turkey Breast
Still have questions about grilling wild turkey breast? Here are answers to some frequently asked questions:
How long does it take to grill a 3 lb turkey breast?
A 3 lb breast will take about 1 1⁄2 – 2 hours at 325-350°F using both direct and indirect heat, depending on thickness. Monitor temperature.
What is the minimum safe internal temperature for wild turkey?
155°F is the minimum safe temperature, though 165°F is ideal for the juiciest texture. Don’t exceed 165°F.
Can I grill a frozen turkey breast?
Not recommended. Thaw in the fridge 1-2 days before grilling for food safety and even cooking.
What are the best woods for smoking turkey?
Apple, cherry, pecan, and hickory are all excellent choices. Avoid very strong woods like mesquite.
Should I brine a turkey breast before grilling?
Absolutely! Brining ensures seasoned, moist meat. Omitting this step risks dry, bland turkey.
Can I grill turkey breast on a gas grill?
Yes, just use wood chips in a smoker box for flavor. Maintain indirect heat below 350°F.
Commonly Asked Questions About Wild Turkey Recipes:
The best way to enjoy wild turkey is by marinating it overnight, and then grilling or roasting it to preserve its natural flavors and tenderness.
Wild Turkey Recipe: Easy Grilled Teriyaki Turkey
- 1 wild turkey breast cut into tender-sized pieces
- 1 cup of your favorite teriyaki sauce (I use ½ cup of both G Hughes Sugar-Free Teriyaki and Orange Ginger Marinade sauces)
- 2 tbsp of sesame oil
- 3 garlic cloves, minced
- 1 tbsp of fresh ginger, minced
- Mix teriyaki sauce, sesame oil, garlic, and ginger together in a large bowl. Remove ½ cup of marinade and set aside for later use.
- Add tender-sized turkey pieces to the sauce mixture, cover, and let marinate for at least 30 minutes or up to 3 hours.
- Preheat your grill to medium-high heat. Grill turkey tenders, for about 5 minutes on each side (grill time will vary depending on the thickness of each tender piece). Baste each side with reserved marinade after flipping. (Check the internal temperature at the thickest part of the tender and remove it from heat once it reaches 170°F.)
- Once off the grill let your turkey rest, covered with foil for 5 to 10 minutes to allow juices to redistribute. Then slice and enjoy!
Need some serving suggestions? Dish up with rice, your favorite grilled veggies, and grilled pineapple for a simple and nutritious meal. Or put that grilled teriyaki turkey between a bun and have yourself an awesome sandwich. Do you want to mix it up even more? Turn it into a kabob recipe! Just skewer the teriyaki marinated turkey pieces with bell peppers, pineapple, and sausage.