Hey, I got this wild turkey breast.....

[Tenpoint5]

Hey, I got this wild turkey breast can you do anything with it in your smokers? Was how the conversation started. I ended up with a wild turkey breast in my fridge and no idear as to what to do with it. So I called in reinforcements. I sent out messages to Squirtthecat and Kynola my go to guys with all things poultry. When everything was all said and done. I got a good game plan and have put it into play. Thanks Guys for your help before I forget.

 The game plan:
1) Brine skinless breast in Kynola's Turkey pastrami brine for 2-3 days.
2) Mix up a batch of Jan's Rub and apply after the brining.
3) place a layer of cheap thin store bought Bacon over the bird to act as a skin, reseason
4) Smoke until it of 152-5ish, Foil and let cruise up to 160

The Brining part

The Breast



Breast flipped over bone side up and the brine added



Side view for color comparison of the brine color

[Tenpoint5]

Hoping to have a turkey breast of our own, here in the near future! Youth Season is open and 10.5 1/4 is eager to get her own turkey!

[Sam3]

Heck yea Buddy! Never smoked a wild turkey breast myself either.

Best of luck to 10.5 1/4!!!

My season starts 4/27 in PA. 

[Keymaster]

Thats Awesome Chris, I wouldn't have a clue where to find wild turkey.

[Tinnmel]

Thats Awesome Chris, I wouldn't have a clue where to find wild turkey.

I won't say anything sarcastic, but this is too easy of a set-up.

[Hub]

Thats Awesome Chris, I wouldn't have a clue where to find wild turkey.

I won't say anything sarcastic, but this is too easy of a set-up.

nnnnnnggggggghhhhhhh.  I won't say anything, either.  But, I really do know 

Hub

[Tenpoint5]

Thats Awesome Chris, I wouldn't have a clue where to find wild turkey.

I won't say anything sarcastic, but this is too easy of a set-up.

nnnnnnggggggghhhhhhh.  I won't say anything, either.  But, I really do know 

Hub

I'll say it. Start at the liquer store Key!

[Pappymn]

Wild turkeys seem to have exploded in population in Minnesota. Never remember seeing them much, but the last couple of years it is very common to see a bunch of then along side the road.

[drholly]

Good luck 10.5 1/4!

David

[Keymaster]

Thats Awesome Chris, I wouldn't have a clue where to find wild turkey.

I won't say anything sarcastic, but this is too easy of a set-up.

nnnnnnggggggghhhhhhh.  I won't say anything, either.  But, I really do know 

Hub

I'll say it. Start at the liquer store Key!

Now theirs a plan, First get the liquid version then go find the solid feathery one  I have never seen a wild A Turkey In Oregon or Washington, Guess I need to get out more

[Tenpoint5]

After 3 days in the brine I pulled the breast out and seasoned with Williams The Enhancer



Draped a nice Bacon Skin over the breast and lightly seasoned again



Then it was off into the Dragon Lady for a little smoke session at 225 once the IT was 158º I pulled it out and it looked like this



After resting in foil inside the microwave for an hour I sliced the two sides off the bone



After a little Quality Control testing  here is a side view



I will say I will be using this process again. Very moist and flavorful Turkey

[muebe]

Never had wild turkey before Chris. The taste and texture are much different then the processed turkeys we are used to eating I imagine.

Looks good and moist.

[Keymaster]

Looks kike it turned out great Chris, Nice job

[Tenpoint5]

I guess we have to wait until next year for 10.5 1/4 to get her bird. We struck out this week. Saw plenty of birds but only had hens for shooters. The weather was just too cold for the mating season to get into full swing around here.

[TMB]

Never had wild turkey before Chris. The taste and texture are much different then the processed turkeys we are used to eating I imagine.

Looks good and moist.

Muebe, I have cooked wild turkey in my TBE and the texture was almost dead on a store bought bird but the flavor was a tad different.  Not a wild gammy taste but the taste was just a little different. 

I had brind my breast meat for 24 hrs  before cooking.   Try it sometime it's worth the the try!