Skip to Main Content
  • Start Traegering With 0%* APR Financing  |Shop Now
Find a Store
Support

Smoked Wild Turkey Breast

30

8

Apple

Jeremiah Doughty’s recipe for smoking up some field-to-plate wild turkey breast starts with a 12-hour brine before getting a BBQ rubdown that complements the wood-fired flavor perfectly.

4

Activating this element will cause content on the page to be updated.

:

main

  • 1 Cup brown sugar

  • 1/4 Cup Kosher salt

  • 2 Tablespoon cracked black pepper

  • 4 Cup cold water

  • 1 turkey breast and deboned thigh, tied with skin-on

Rub

  • 1/4 Cup paprika

  • 2 Tablespoon garlic powder

  • 2 Tablespoon dried onion

  • 2 Tablespoon Freshly ground black pepper

  • 2 Tablespoon brown sugar

  • 2 Tablespoon granulated sugar

  • 2 Tablespoon chili powder

  • 2 Tablespoon ground cumin

  • 1 Tablespoon cayenne pepper

  • 1 Tablespoon Kosher salt

  • 1

    In a large glass bowl, combine the brown sugar, salt, pepper and water. Add the turkey and weigh down to completely submerge if necessary. Transfer to the refrigerator to brine for 12-24 hours.

    • 1 Cup brown sugar

    • 1/4 Cup Kosher salt

    • 2 Tablespoon cracked black pepper

    • 4 Cup cold water

    • 1 turkey breast and deboned thigh, tied with skin-on

  • 2

    Remove the turkey from the brine and discard the brine.

  • 3

    When ready to cook, set the Traeger temperature 180℉ and preheat with the lid closed for 15 minutes.

    180 ˚F

  • 4

    Make the rub: In a medium bowl, whisk together the paprika, garlic powder, dried onion, black pepper, brown sugar, granulated sugar, chili powder, cumin, cayenne, and salt.

    • 1/4 Cup paprika

    • 2 Tablespoon garlic powder

    • 2 Tablespoon dried onion

    • 2 Tablespoon Freshly ground black pepper

    • 2 Tablespoon brown sugar

    • 2 Tablespoon granulated sugar

    • 2 Tablespoon chili powder

    • 2 Tablespoon ground cumin

    • 1 Tablespoon cayenne pepper

    • 1 Tablespoon Kosher salt

  • 5

    Season the turkey all over with the rub.

  • 6

    Insert the probe into the thickest part of the turkey breast. Place the turkey directly on the grill grates, skin-side up. Smoke until the internal temperature reaches 160℉, 5-8 hours.

    180 ˚F

    160 ˚F

  • 7

    Remove the turkey from the grill and let rest for 10 minutes. The turkey will continue to cook once removed from the grill to reach a final temperature of 165℉.

  • 8

    Slice and serve with your favorite sides. Enjoy!

Cooking Notes

Read recipe notes submitted by our community or add your own notes.

No notes found.