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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.
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
1/4 Cup paprika
2 Tablespoon garlic powder
2 Tablespoon dried onions
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 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
: 180 ˚F
1/4 Cup paprika
2 Tablespoon garlic powder
2 Tablespoon dried onions
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
: 160 ˚F