“Discover the ultimate flavors of wild turkey with our mouthwatering recipes! From succulent roasts to delectable burgers, we’ve got you covered with a variety of innovative and easy-to-follow dishes. Elevate your cooking skills and impress your guests with these tantalizing wild turkey creations that are sure to leave everyone craving for more.”

Smoked Wild Turkey Breast

Smoked Wild Turkey Breast

This recipe for smoked wild turkey breast is perfect for those looking to try something different and flavorful. The turkey breast is brined overnight in a mixture of salt, sugar, and aromatics like sliced lemons, oranges, onions, and fresh herbs. This brine helps to infuse the turkey with moisture and flavor.

After the brining process, the turkey breast is coated with a cajun seasoning dry rub and then smoked on a grill at 225°F until it reaches an internal temperature of 150°F. It is important to monitor the temperature to ensure that it spends enough time at this temperature to kill any potential bacteria.

Once smoked, the turkey breast is wrapped in butcher paper or foil and allowed to rest for 10 minutes. This resting period allows the juices to redistribute within the meat, resulting in a moist and tender final product.

To serve, slice the smoked wild turkey breast against the grain for maximum tenderness. You can drizzle on an orange lemon butter sauce for added flavor. This recipe is sure to be a hit with family and friends!

Why this recipe is so great

Why this recipe is so great

This recipe for smoked wild turkey breast is a game-changer! The turkey breast is brined overnight, which infuses it with incredible flavors and keeps it moist during the smoking process. The combination of sage, rosemary, and black peppercorn enhances the mild flavor of wild turkey, creating a delicious and aromatic dish.

The cooking technique used in this recipe ensures that the turkey breast stays juicy and flavorful. By pulling the turkey off the smoker at 150°F and allowing it to rest, you can achieve perfectly cooked meat without sacrificing safety. The carry-over cooking process ensures that any potential bacteria are killed while keeping the meat tender and moist.

This recipe is also incredibly easy to follow, making it accessible for both beginner and experienced cooks. Whether you’re using wild turkey or domestic turkey breast, this recipe will help you create a mouthwatering dish that will impress your family and friends.

How to get a moist turkey breast

How to get a moist turkey breast

Cooking a moist and flavorful turkey breast can be challenging, but there are a few key steps you can take to ensure juicy results:

1. Brine the turkey breast: Soaking the turkey in a brine solution helps to infuse it with moisture and flavor. Use a mixture of salt, sugar, and aromatics like lemons, oranges, onions, or garlic cloves. Allow the turkey to brine overnight for optimal results.

2. Smoke at the right temperature: When smoking the turkey breast, it’s important to maintain a steady temperature of 225°F. This slow cooking process allows the meat to stay tender and moist.

3. Monitor the internal temperature: Use a meat thermometer to check the internal temperature of the turkey breast. The USDA recommends cooking turkey to 165°F to ensure safety from salmonella. However, you can remove the turkey from the smoker at 150°F and let it rest for 10 minutes. The residual heat will continue cooking the meat and kill any bacteria.

4. Let it rest: After removing the turkey from the smoker, wrap it in foil or butcher paper and let it rest for 10-20 minutes. This allows the juices to redistribute throughout the meat, resulting in a moist and tender texture.

By following these steps, you can achieve a perfectly cooked and super moist smoked wild or domestic turkey breast that will impress your family and friends!

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Does turkey breast need to be cooked to 165°F?

The USDA recommends cooking turkey to an internal temperature of 165°F in order to kill salmonella. However, it is possible to kill salmonella at lower temperatures as well. By cooking the turkey breast to 150°F and allowing it to rest for a few minutes, you can ensure that the salmonella is killed and the meat remains moist and flavorful. This method has been tested and proven effective.

The secret to getting moist smoked turkey breast is to pull it off the smoker at 150°F and wrap it in butcher paper or foil, allowing it to rest for 10 minutes. During this resting period, the internal temperature of the meat will continue to rise, reaching a temperature where salmonella is killed. By following this method, you can achieve a perfectly cooked and juicy smoked turkey breast.

To brine a turkey breast, start by making a brining solution with hot water, salt, sugar, and aromatics such as sliced lemons, oranges, onions, or minced garlic cloves. Dissolve the salt and sugar in hot water and then add cold water or ice to cool the brine down. Place the turkey breast in a container large enough to hold it and pour the brining liquid over it. Add any additional aromatics if desired. Make sure the turkey breast is completely submerged in the brine and refrigerate overnight.

Gather these ingredients

Gather these ingredients

– Smoked wild turkey breast (or domestic turkey breast)

– Aromatic brine (salt, sugar, hot water, cold water or ice, sliced lemons, oranges, onions, or minced garlic cloves, fresh rosemary, bay leaves, sage)

– Cajun seasoning dry rub (or your favorite poultry dry rub)

– Orange lemon butter sauce

1. Prepare the brine by dissolving salt and sugar in hot water. Add cold water or ice to cool it down.

2. Place the turkey breast in a container and pour the brining liquid over it. Add sliced lemons, oranges, onions, minced garlic cloves, fresh rosemary, bay leaves, and sage if desired.

3. Cover the container and refrigerate overnight for at least 2 hours or up to 24 hours.

4. Preheat your smoker to 225°F and place the turkey breast on the grill.

5. Smoke the turkey until it reaches an internal temperature of 150°F.

6. Remove the turkey from the smoker and wrap it in butcher paper or aluminum foil. Let it rest for 10 minutes.

7. Slice the smoked wild turkey breast against the grain and drizzle with orange lemon butter sauce before serving.

Note: The USDA recommends cooking turkey to an internal temperature of 165°F to kill salmonella. However, you can pull the turkey off at 150°F and let it rest for additional time to ensure safety while maintaining moisture.

Remember to get creative with your brine ingredients and use a meat thermometer for accurate cooking temperature monitoring. Enjoy your perfectly cooked and moist smoked wild turkey breast!

Aromatics for the brine

Aromatics for the brine in this recipe include sliced lemons, oranges, onions, and minced garlic cloves. Fresh rosemary, bay leaves, and sage are also used to infuse the turkey breast with flavor. To make the brine, dissolve salt and sugar in hot water and then add cold water or ice to cool it down. Place the turkey breast in a container large enough to hold it and cover it with the brining liquid. Additional aromatics can be added as desired. Cover and refrigerate overnight.

When ready to smoke the turkey breast, preheat the grill to 225°F. Remove the turkey from the brine and pat it dry with a towel. Place it on the grill and insert a leave-in thermometer into the thickest part of the breast. Smoke until it reaches an internal temperature of 150°F. Remove from the smoker and let it rest for 10 minutes before serving.

Note: The USDA recommends cooking turkey to an internal temperature of 165°F, but in this recipe, pulling it off at 150°F allows for carry-over cooking that will still kill salmonella while keeping the meat moist. It is important to follow FDA guidelines for food safety.

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Get that wild turkey breast smoked!

Get that wild turkey breast smoked!

If you’re looking to try something different and delicious, you have to give smoked wild turkey breast a try! Whether you hunted the turkey yourself or got it from a butcher or friend, this recipe will surely impress your family and friends. The secret to getting a perfectly cooked and super moist turkey breast lies in the brining process. By soaking the turkey in an aromatic brine, it becomes moist and flavorful when taken off the smoker.

To make the brine, start by dissolving salt and brown sugar in hot water. Add aromatics like black peppercorn, rosemary, sage, and lemon slices to infuse flavor into the brine. Place the wild turkey breast in the brining solution along with enough cold water to cover it completely. Let it brine for at least 2 hours or overnight for optimal results.

After brining, pat dry the turkey breast and sprinkle on some cajun dry rub or your favorite poultry dry rub. Smoke the turkey at 225°F using mild and sweet hardwoods like maple or cherry for about 2 hours, or until it reaches an internal temperature of 150°F. Remove from the smoker and let it rest wrapped in butcher paper or aluminum foil for 10-20 minutes.

Slice against the grain of the meat fibers in the breast to ensure tenderness. Drizzle with an orange-lemon butter sauce for added flavor. Serve and enjoy!

Step 1: Prepare the turkey

To prepare the turkey, start by removing the silver skin and any membrane from the turkey breast. If your turkey breast has skin on it, you can choose to leave it or remove it. In this case, the recipe assumes that there is no skin on the turkey breast.

In a pan or bowl large enough to fit the entire turkey breast, combine hot water with salt and brown sugar. Stir until completely dissolved in the water. Then, while still warm, add your aromatics such as black peppercorn, fresh rosemary and sage, and slices of lemon. Give it a good stir and allow those aromatics to steep for a few minutes in the warm water.

Place your wild turkey breast in the brining solution and add enough cold water to cover the entire piece of turkey breast. Cover it and allow it to brine for at least 2 hours or preferably overnight for 24 hours.

After brining, remove the turkey breast from the brine and pat it dry. Sprinkle on some cajun dry rub or your favorite poultry dry rub, making sure it coats the entire breast. Place the breast in a smoker set at 225°F using mild hardwoods like maple or cherry.

Let the turkey smoke for about 2 hours or until its internal temperature reaches 150°F (see notes). Remove it from the smoker and wrap it in butcher paper or aluminum foil. Allow it to rest for 10-20 minutes.

Slice the turkey against the grain, perpendicular to the meat fibers in the breast. This will help make the turkey breast even more tender. Drizzle on some orange-lemon butter sauce and enjoy!

Step 2: brine the turkey

Step 2: Brine the Turkey

To ensure a moist and flavorful turkey breast, it’s important to brine the meat before smoking. In a large container, mix together salt, sugar, and hot water until dissolved. You can also add additional aromatics like sliced lemons, oranges, onions, or minced garlic cloves for added flavor. Place the turkey breast in the brining liquid and make sure it is completely submerged. Cover the container and refrigerate overnight to allow the flavors to infuse into the meat.

Step 3: Prepare the Smoker

Before smoking the turkey breast, preheat your pellet grill to 225°F. This will ensure a slow and even cooking process that allows for maximum flavor development. Once preheated, remove the turkey breast from the brine and pat it dry with a towel.

Step 4: Smoke the Turkey Breast

Place the turkey breast on the grill grates, insert a leave-in thermometer into the thickest part of the breast, and close the lid. Let the turkey smoke until it reaches an internal temperature of 150°F. This temperature is safe for consumption and allows for carry-over cooking during resting.

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Step 5: Rest and Serve

Remove the smoked turkey breast from the smoker and cover it with aluminum foil or butcher paper. Allow it to rest for at least 10 minutes before slicing and serving. This resting period allows for juices to redistribute throughout the meat, resulting in a more tender and moist final product.

Enjoy your perfectly cooked smoked wild turkey breast!

Step 3: rub the turkey

Step 3: Rub the Turkey

After the turkey breast has finished brining, remove it from the brine and pat it dry with a towel. Sprinkle on some of your favorite cajun dry rub or poultry dry rub, making sure to coat the entire breast. This will add extra flavor to the turkey as it smokes.

Step 4: Smoke the Turkey

Place the rubbed turkey breast in your smoker, preheated to 225°F. Use mild and sweet hardwoods like maple or cherry for a more delicate smoke flavor. Let the turkey smoke for about 2 hours, or until the internal temperature reaches 150°F.

Step 5: Rest and Slice

Once the turkey reaches 150°F, remove it from the smoker and wrap it in butcher paper or aluminum foil. Let it rest for 10-20 minutes to allow the juices to redistribute. During this time, the internal temperature will continue to rise slightly.

After resting, slice against the grain of the meat fibers in the breast to ensure tenderness. Drizzle on some orange-lemon butter sauce for an extra burst of flavor and enjoy!

Remember to always use a trusty meat thermometer to monitor cooking temperatures and ensure food safety.

Step 4: smoke the turkey

Once the turkey breast has finished brining and has been patted dry, it’s time to smoke it. Preheat your pellet grill to 225°F and place the turkey breast on the grill. Insert a leave-in thermometer into the thickest part of the breast to monitor the internal temperature.

Cover the grill with the lid and let the turkey smoke until it reaches an internal temperature of 150°F. This can take about 2 hours, but be sure to check with your thermometer for accuracy.

Once the turkey reaches 150°F, remove it from the smoker and wrap it in aluminum foil or butcher paper. Allow it to rest for 10 minutes. During this time, the residual heat will continue to cook the turkey slightly while also allowing the juices to redistribute throughout the meat.

Step 5: slice the turkey

Step 5: Slice the Turkey

Once the smoked wild turkey breast has rested, it’s time to slice it up and enjoy! Start by taking a sharp knife and slicing against the grain of the meat. This means cutting perpendicular to the meat fibers in the breast. Slicing against the grain will help make the turkey breast even more tender.

Drizzle on some of the orange-lemon butter sauce for added flavor and moisture. This sauce adds a tangy and citrusy element that pairs perfectly with the smoky flavors of the turkey.

Serve up your slices of smoked wild turkey breast and watch as your family devours this deliciously moist and flavorful dish. Whether you’re enjoying it as a main course for a special occasion or using it in sandwiches or salads, this smoked wild turkey breast is sure to be a hit.

So go ahead, try out this recipe with either wild or domestic turkey breast, and savor every juicy bite. Don’t forget to take a picture and share it on your favorite social platform, tagging @alicensetogrill to let them know how much you loved it!

Remember to follow food safety guidelines when cooking poultry, ensuring that it reaches an internal temperature of 165°F to kill any harmful bacteria like salmonella. However, if you want an extra juicy result without compromising safety, you can pull the turkey off at around 150°F and let it rest for about 4 minutes while monitoring its temperature.

Enjoy your perfectly cooked smoked wild turkey breast!

In conclusion, wild turkey recipes offer a delicious and unique alternative to traditional poultry dishes. With their rich flavor and lean meat, these recipes can be a great addition to any meal or occasion. Whether roasted, grilled, or slow-cooked, wild turkey provides a tasty and healthy option for those looking to explore new culinary experiences. So why not give these recipes a try and savor the mouthwatering flavors of the wild?

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