Smoked Wild Turkey Breast
User Reviews
4.7
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Prep Time
20 mins
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Cook Time
4 hrs
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Total Time
4 hrs 20 mins
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Servings
6
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Calories
92 kcal
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Course
Main Course, Appetizer
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Cuisine
American
Smoked Wild Turkey Breast
Description
This Smoked Wild Turkey Breast recipe starts by curing the skinless, trimmed turkey breast with kosher salt and brown sugar. The cure penetrates the meat to enhance flavor and texture over at least three days in refrigerator, preferably vacuum sealed.
After curing, the turkey is air-dried in the fridge to develop a pellicle, a tacky surface that helps smoke adhere better during the slow smoking process. Smoking is done at about 200ºF until the internal temperature reaches around 160ºF, generally around four hours. The turkey is glazed repeatedly with honey during the last hour of smoking to build a semi-sweet, sticky crust.
The finished turkey can be enjoyed warm as a main protein or cold, such as in sandwiches. It keeps refrigerated for about a week and freezes well for up to a year when vacuum sealed. This preparation gives a balance of smoky savory flavor accented by a mild honey sweetness and moist, tender texture.
Ingredients
- 1 turkey breast see note above, skinless, trimmed
- kosher salt (see note above)
- 1/4 cup brown sugar
- 1/3 cup honey maple syrup or other syrup
Instructions
- Mix together the salt and sugar. Massage the mixture into the meat and, ideally, vacuum seal it. If not, put the salted turkey into a freezer bag. Set in the fridge for at least 3 days to cure.
- Remove the turkey breast from the bag and set it in the fridge, uncovered, for an hour or three to form the pellicle, a sheen that allows the turkey to take on smoke better. Turn the turkey over a few times while you do this. Don't skip this step!
- Smoke the turkey slowly at about 200ºF until it reaches an internal temperature of about 160ºF -- this takes about 4 hours with my smoker. Let the turkey smoke undisturbed for an hour, then paint it with honey every 45 minutes or so until it's done. When the turkey is ready, take it out of the smoker and set it on a rack. Paint it one more time with the honey and serve any way you like it: Warm for dinner, or cold for sandwiches.
Notes
- Vacuum sealing before curing improves salt and sugar penetration but using a freezer bag is an alternative.
- Forming the pellicle by air drying the turkey in fridge for 1-3 hours is critical for good smoke adherence.
- Apply honey glaze during the last hour of smoking at intervals of about 45 minutes to develop a glossy, sweet crust.
- Store smoked turkey in fridge up to one week; however, freezing vacuum-sealed extends shelf life to one year.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 92 kcal
% Daily Value*
| Calories | 92kcal | 5% |
| Carbohydrates | 25g | 8% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Cholesterol | 1mg | 0% |
| Sodium | 3mg | 0% |
| Potassium | 22mg | 0% |
| Sugar | 24g | 48% |
| Calcium | 8mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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