I was fortunate enough to get some extra turkey this spring from friends to experiment and try new recipes. My problem with game meat is that I run out pretty quickly so I want to thank family and friends that keep me supplied with all kinds of game meat. Thank you hunters that attend the “From Field to Table” events that surprise me with meat and fish samples, very much appreciated!
Good Cooking, Chef Wutsch
- 2-3 lbs Turkey Breast
- ¼ c Canola Oil
- 1 c Buttermilk
- 1 c Apple Juice
- 1 T Kosher Salt
- 1 tsp White Pepper
- ½ lb Bacon
- Prepare brine by combining dry ingredients, combine wet ingredients, add wet to dry, dissolve, and reserve.
- Remove all fascia from outer surface of turkey breast.
- Inject brine into breast, place breast in remaining brine.
- Marinate overnight.
- Remove from brine, wash, pat dry, wrap in bacon, smoke for two hours at 200 degrees.
- Wrap smoked breast in foil, cook another 45 minutes or until internal temperature reaches 150 degrees.
- Let rest for 10 minutes and internal temperature will reach 165 degrees.
- Unwrap, reserve liquid, slice across the grain, keep sliced meat in liquid from meat to prevent drying out.
- Serve immediately, serve with grilled spring vegetables.
Use pheasant or grouse for turkey, lessen cooking times.
Use other spices or herbs in brine, strain before injecting.
Don’t use all alcohol in brine, it will toughen the meat.
Wrapping in bacon is not necessary, it helps keep the meat moist.
Smoking is not necessary, just slow cook wrapped or unwrapped on grill or in oven.
For a spicy brine use hot pepper and jalapeno, strain before injecting.
Serve with spicy apple sauce or chutney.
I served this smoked breast with a sauce made from thousand Island dressing, Sriracha, & Old Bay seasoning.