By Jeremiah Doughty
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.
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|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 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|
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
Remove the turkey from the brine and discard the brine.
When ready to cook, set the Traeger temperature 180℉ and preheat with the lid closed for 15 minutes.
180 ˚F / 82 ˚C
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
Season the turkey all over with the rub.
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 / 82 ˚C
160 ˚F / 71 ˚C
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℉.
Slice and serve with your favorite sides. Enjoy!