Brined & Smoked Wild Turkey Breast

The thrill of turkey hunting doesn’t end when a Tom hits the ground. The real payoff comes in the kitchen—turning hard-earned protein into a meal that honors both the hunt and the bird. Unlike farm-raised poultry, wild turkey is lean and unforgiving if not handled properly. But take the time to brine it and smoke it low and slow, and you’ll be rewarded with one of the most coveted wild game meals a hunter can put on the table. Follow along for a step-by-step recipe to make your own smoked turkey breast.

The Brine: Laying the Foundation

A proper brine keeps wild turkey juicy and infuses it with subtle complexity. This one is simple but effective.

Ingredients

• 2 cups water
• 0.5 cup dill pickle juice
• 2 tablespoons kosher salt
• 3 tablespoons light brown sugar
• 2 whole star anise
• 1 teaspoon black peppercorns
• 4 bay leaves

Instructions:

1. In a saucepan, heat the water slightly, and stir in salt and brown sugar until fully dissolved.
2. Remove from heat and let cool to room temperature, then transfer to the fridge until fully chilled.
3. Once chilled, add the remaining ingredients.
4. Place one skinless, boneless wild turkey breast in a food-grade container, then pour in the brine.
5. Seal and refrigerate for 12-24 hours, agitating occasionally for even coverage.
6. Remove the breast from brine, rinse thoroughly, and pat dry.

The Rub: Deep Woods Aromatics

Once the turkey breast has been brined and dried, it’s time to build a flavorful crust.

Ingredients:

• 1 tablespoon dried sage
• 1 tablespoon dried thyme
• 1 tablespoon dried rosemary
• 2 teaspoons garlic powder
• 1 tablespoon coarse black pepper
• 1 teaspoon kosher salt
• 1 teaspoon paprika
• 1/2 teaspoon celery seed
• 1/2 teaspoon cayenne

Instructions:

1. In a bowl, mix all ingredients until well combined.
2. Generously coat the turkey breast, ensuring even coverage.
3. Place the seasoned turkey breast on a wire rack in the fridge, uncovered, for at least 1 hour or up to 3 hours.

The Smoke: Slow and Low for Maximum Flavor

Choose a smoker that maintains a steady 225°F and use apple or cherry wood for a mild, subtly sweet smoke.

Smoking Setup:

1. Preheat smoker to 225°F.
2. Place a drip pan with water near the heat source.
3. Add wood chunks, chips, or pellets to generate smoke (replenish as needed).

Smoking Process:

1. Remove the turkey breast from the fridge 1 hour before smoking to allow it to come up to room temperature.
2. Insert a digital thermometer into the thickest part.
3. Place the turkey breast directly on the smoker grate.
4. Smoke until the internal temperature reaches 130°F, then begin basting.

The Baste: Simple and Effective

Baste every 30 minutes until the internal temp hits 150°F.

Basting Mixture:

• 1/4 cup melted butter (1/2 stick)
• 1 tablespoon light brown sugar
• 1 teaspoon lemon juice

Brush the turkey liberally each time, creating a caramelized crust.

The Finish: Rest and Serve

1. When the internal temperature reaches 150°F, leave the breast in the smoker for 5 additional minutes.
2. After 5 minutes, remove it from the smoker and tent with foil.
3. Let it rest for 10-15 minutes—carryover heat will bring the temperature to around 153-155°F.
4. Holding the turkey at 150°F for at least 3.7 minutes ensures it reaches a USDA-approved level of food safety through pasteurization. While cooking to 165°F kills bacteria instantly, maintaining a lower temperature for the right amount of time achieves the same result while preserving moisture.
5. Slice the smoked turkey breast against the grain and serve. Pair with a couple of sides, over a salad, or with Thanksgiving fixings. Leftovers can be chilled, sliced thin, and used to make an excellent wild turkey sandwich.

Until next time, enjoy, and good luck out there!