Smoked Wild Turkey Breast
With turkey season upon us I wanted to share my smoked wild turkey recipe. If you have never smoked wild turkey before you need to be aware the meat is very lean and can become dry if you don’t use a brine or marinade. However, with some preparation and the right technique, you can end up with a moist, delicious wild turkey from the smoker.
Smoked Wild Turkey Breast Recipe
- 2 skinless turkey breasts
- 4 cups Chardonnay
- 1 cup brown sugar
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 3 teaspoons lemon pepper
- 3 teaspoons minced garlic
- 3 teaspoons minced onion
- Thoroughly mix together all of the marinade ingredients. Place the turkey breasts into a one-gallon ziplock bag and pour the marinade in with the breasts. Seal it up and place it in the refrigerator for 2 to 3 hours.
- Mix the minced garlic and onion together and set aside.
- Get your smoker going and establish a temperature of 225° to 250° F. I usually use pecan wood as it flavors the turkey perfectly.
- Remove the turkey breast from the marinade and discard the marinade. Sprinkle the minced garlic and onion mixture on the entire surface of the turkey breast, then do the same with the lemon pepper and set the turkey breasts on the smoker grate.
- Smoke for approximately 2 hours, turn the turkey breast over and continue smoking until the internal temperature at the thickest part of the breast reaches 160° F.
I recommend using a good meat thermometer as to not overcook the turkey breast or it will come out dry. Once 160° F is achieved, remove and allow to rest for 30 minutes before slicing.
This recipe is sure to please the family and make you want to go turkey hunting even more.
For more great wild game recipes check out our field to fork section.
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