December 29, 2014 Matt Prepelka

Smoked Wild Turkey Sandwich

This is a great recipe for smoked wild turkey breast (as well as one from the Giant Eagle).  Slice it thin and enjoy!

The Brine

1 Gallon of Apple Juice
1 Cup Morton’s Pickling Salt
3/4 Cup White Sugar
1/2 Cup Honey
1/4 Cup Brown Sugar

Combine all of the ingredients in the order listed in an oven bag (in a pot) and stir thoroughly.  Add the turkey breasts and refrigerate for 12-24 hours.  A few hours before cooking, remove the breasts from the brine, pat dry and leave uncovered in the refrigerator for 4 to 8 hours until a nice patina has formed.

Heat your smoker up to 225 degrees and remove the breasts from the refrigerator so they can begin to warm up.  Transfer the turkey breasts into foil containers and put them in the smoker.  Use a mild smoke (I prefer Apple) for 2 hours then continue to cook for another 2 or 3 hours until the internal temperature reaches 165 degrees.

Remove from the smoker and slice on a deli slicer or by hand using a tranche cut (angled cut).  Serve on a soft bun with provolone cheese and your favorite fixings!

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