With fall turkey season, cold weather and smoking weather upon us lets chat about my favorite wild turkey recipe. The meat from this recipe could be used as a stand alone meal, or meat for many dishes like sandwiches and oh so many more.
So lets get into this dish shall we?
First you’ll want one breast skin on, and one deboned thigh. Start out by wrapping the thigh inside the breast and tying it or using a roast sock
((See link below for what I use))
Once you’ve done that you can start working on the rest of the recipe.
Smoked Wild Turkey
Ingredients:
Brine:
2 pounds turkey breast and deboned thigh, tied with skin on
( if you don’t have skin, you could wrap in bacon)
1 cup brown sugar
1/4 cup salt
2 tbsp cracked pepper
4 cups cold water
Bbq Rub:
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
Direction:
- in large glass bowl mix brown sugar, salt, pepper and water.
- Add turkey to brine for 12-24 hours
- Remove turkey roast from brine, discard brine
- Preheat smoker to 180-220
- Rub turkey roast with bbq rub
- Place turkey roast on smoker skin side up
- Smoke 5-8 hours or until internal temp reaches 150-155 degrees.
- Remove from smoker and let rest 10 minutes
- Slice and serve with your favorite side.
Jeremiah Doughty
