For anyone interested here is the recipe I used to smoke my turkey breasts, turned out amazing! Have to figure out what to do with the legs at some point but those are in the freezer now.
Smoked Wild Turkey Breast:
In a large glass bowl, combine the brown sugar, salt, pepper and water and stir until dissolved. Add the turkey and weigh down to completely submerge if necessary. Transfer to the refrigerator to brine for 12-24 hours.
Brine Ingredients
1 1/2 Cup brown sugar
3/8 Cup kosher salt
3 Tablespoon cracked black pepper
6 Cup cold water
2 Turkey breast
Once done with brine, rinse the breasts and pat dry. Coat them in yellow mustard and then liberally cover with the dry rub of your choice. I used 50% Meat Church “Holy Gospel”, and 50% Meat Church “The Gospel”. The Holy Gospel is more peppery.
Smoke at 225 degrees F until an internal temp of 165 degrees F is reached. I had a dish with 50% apple cider vinegar and 50% water in the smoker and periodically brushed this liquid on the breasts throughout the smoke. When done, wrap in tinfoil and let rest. Slice and enjoy. They are even better as leftovers the next day.
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