wild turkey breast recipes smoker

Jeremiah Doughtys recipe for smoking up some field to plate wild turkey breast starts with at least a 12-hour brine before getting a BBQ rubdown that complements the wood-fired flavor perfectly. Place the cleaned and thawed turkey in the stock pot.

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Place water pan in smoker.

. Place the turkey breast in the smoker. Place turkey on food rack. Rub turkey roast with BBQ rub.

Sprinkle some dry herb or spicy ingredients and rub them on the entire breast. Smoke until turkey registers 155 to 161 degrees F 68 degrees C to 71 degrees C. I plan 2 hours of smoking and about 6 minutes of searing for larger 5 pound boneless skinless turkey breasts.

12 cup sugar preferably brown sugar. If your turkey breast. Add the salt and herb mixture to the remaining water and apple cider or juice.

How Long to Smoke a Turkey Breast. Weigh 15 percent by weight of sugar. Fill with warm water.

Rub your favorite seasoning over turkey. Preheat smoker to 225F. Remove the turkey breast from the brine and dry throughly with paper towels.

Slicer to thinly slice smoked turkey breasts. Now paint the turkey one more time with honey and serve it. Make sure the turkey stays submerged in.

The internal temperature should be 160 F-1650F. If your turkey breasts are smaller or you are using chicken breasts you will reduce the time significantly. Preheat smoker to 180-220 degrees.

Take the turkey breast out and set it on a rack. Let the turkey smoke undistributed for an hour Now paint the turkey with honey every 45 minutes. Place the turkey breast into the brine and refrigerate for 24 hours.

Remove turkey roast from brine discard brine. First you will need to make the brine for the turkey breast. Weigh 15 percent by weight of salt.

Prepare fire in smoker using 10 to 12 pounds of charcoal. Cover with brine solution. Smoke until the internal temperature reaches 160 5-8 hours.

Cover the stock pot and refrigerate overnight or for about 8 hours. Remove from grill and place in fridge until cool and firm. Combine and spread evenly over all sides of your meat and seal in a resealable bag with as much air squeezed out as possible.

Season the entire breast and rub the spices into the skin. Place the turkey directly on the grill grates skin-side up. Wrap turkey breast in heavy-duty aluminum foil then wrap in several layers of thick towels and allow to rest for about 45 minutes.

Wrap meat in foil drizzle with maple syrup and cook until internal temp reaches 160. Wash turkey well and pat dry. Smoke turkey breasts in Camp Chef pellet grill on low smoke 220 degrees.

Smoke the turkey breast at 200ºF until the internal temperature reaches to 160ºF. Step 6- Smoke the wild turkey breast. Use Camp Chef temperature probe and cook until internal temp reaches 140.

Carve into thin slices. Slice and serve with your favorite side. Using a marinade injection syringe inject turkey breast with 6 to 7 oz Creole Injection Marinade one oz at a time in several locations over breast.

Lightly coat the all sides of the turkey breast with olive oil and apply a liberal amount of Hi Mountain Seasonings Rib Rub. RECIPE FOR SMOKED WILD TURKEY BREAST 1 Cup of brown sugar ¼ Cup salt 2 Tablespoons freshly ground black pepper 4 Cup water cold 2 Pound turkey breast and deboned thigh tied with skin on 2 Tablespoons garlic powder 2 Tablespoon onion Dried 2 Tablespoon black pepper 2 Tablespoon brown sugar 1. Set the temperature of the smoker and place your wild turkey at 225F.

Adjust the heat on the smoker to 350 degrees and cook the turkey until it reaches an internal temperature of 165 degrees. You can apply syrup or honey. For other ideas on woods to use with turkey check out my post on the Best Woods for Smoking.

Add 2 to 4 hickory chips that have been soaked in water. Find Quick Easy Turkey Recipes The Whole Family Will Love. With a kitchen scale weigh out your turkey meat.

Smoke for 3 hours. This can take 1-3 additional hours depending on turkey size. Step 5- Season the wild turkey breast.

Ad Looking For An Easy Turkey Recipe. Begin by removing the silver skin and any membrane from the turkey. Set your smoker or pellet grill to 180 degrees.

4 Activating this element will cause content on the page to be updated. Cover and chill thoroughly. Insert the probe into the thickest part of the turkey breast.

Place turkey roast on smoker skin side up. Smoke five to eight hours or until internal temperature reaches 150-155 degrees. Get that wild turkey breast smoked.

Remove from smoker and let rest 10 minutes. Cook 6 to 8 hours or until drumsticks move easily refilling water pan if necessary. Its up to you.

The residual heat will finish cooking the turkey breast to a safe temperature of 165 degrees F 74 degrees F. Cover with smoker lid. Try A Recipe From Hidden Valley.

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