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Smoked Turkey

Smoking wild turkey is a delicious way to enjoy the rich flavor of this game bird. Here's a basic recipe for smoked wild turkey:


  • 1 wild turkey breast (skinless and boneless)
  • Brine mixture (see below)
  • Dry rub or seasoning of your choice
  • Wood chips for smoking (e.g., hickory, apple, cherry)

Brine Mixture:

For the brine, you can use a basic mixture that includes water, salt, sugar, and some flavor-enhancing ingredients like herbs and spices. Here's a simple brine recipe:

  • 1 gallon of water
  • 1 cup of kosher salt
  • 1/2 cup of sugar (white or brown)
  • 1 tablespoon of black peppercorns
  • 1 tablespoon of garlic powder
  • 1 tablespoon of onion powder
  • 1 bay leaf
  • A few sprigs of fresh rosemary and thyme (optional)


  1. Prepare the Brine:
    • In a large pot, combine the water, kosher salt, sugar, black peppercorns, garlic powder, onion powder, bay leaf, and any optional herbs or spices.
    • Heat the mixture over medium heat, stirring until the salt and sugar are fully dissolved.
    • Allow the brine to cool to room temperature.
  2. Brine the Turkey:
    • Place the wild turkey breast in a large, food-safe container or a resealable plastic bag.
    • Pour the cooled brine mixture over the turkey breast, ensuring it is fully submerged.
    • Seal the container or bag and refrigerate it for at least 4-6 hours, or overnight for best results.
  3. Prepare the Smoker:
    • Preheat your smoker to a temperature of around 225-250°F (107-121°C).
    • Add wood chips to the smoker. The type of wood chips you choose will impart different flavors to the turkey, so select according to your taste preferences.
  4. Remove and Season the Turkey:
    • Take the turkey breast out of the brine and pat it dry with paper towels.
    • Season the turkey with your chosen dry rub or seasoning. You can use a store-bought seasoning blend or create your own with herbs and spices.
  5. Smoke the Turkey:
    • Place the seasoned turkey breast on the smoker rack.
    • Smoke the turkey at the preheated temperature for about 2-3 hours or until the internal temperature reaches 165°F (74°C) when measured with a meat thermometer.
  6. Rest and Serve:
    • Remove the smoked turkey from the smoker and let it rest for about 15-20 minutes to allow the juices to redistribute.
    • Slice the smoked wild turkey breast thinly and serve it with your favorite side dishes.

Smoking wild turkey can result in tender, flavorful meat with a smoky and savory taste. Adjust the smoking time and temperature as needed based on the size and thickness of your turkey breast. Enjoy your smoked wild turkey as a main course or in sandwiches, salads, and more. 

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