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Smoked Wild Turkey Breast

Smoked Wild Turkey Breast

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.

Prep Time

30 Min

Cook Time

8 Hr




This recipe serves:


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Units of Measurement:
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 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.

  • 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 / 82 ˚C

    Super Smoke

  • 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.

  • 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 / 82 ˚C

    160 ˚F / 71 ˚C


  • 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!

My Notes

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