Popular searches
Articles
Series
Topics
Shop
Recipes
Course
Main
Chef’s notes
If you’re successful in your wild turkey hunting pursuits, this is a recipe not to miss. This smoker recipe is the ideal savory and sweet combination. Smokey and sweetness combined with the savory roasted vegetables.
A crowd pleaser for spring or turkey hunting success alike.
Originally Published on Weston’s blog.
Ingredients
- 2 lbs. wild turkey breast (also a great recipe for a whole turkey – adjust based on weight)
Brine
- 1 cup water
- ¼ cup kosher salt
- 1 tablespoon brown sugar
- 3 large garlic cloves
- 3 coins ginger
- 5 large fresh sage leaves
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh rosemary leaves
- ½ tablespoon whole cloves
- ½ tablespoon anise seed
- zest from ½ orange
For Smoking
- 6 red potatoes, quartered
- 3 large carrots, roughly chopped
- 1 red onion, quartered
- ½ cup water
- 5 large garlic cloves, smashed
- handful fresh thyme sprigs
- handful fresh rosemary sprigs
- 5 fresh sage leaves, roughly shredded
- ½ tablespoon whole cloves
- ½ tablespoon anise seed
- zest from ½ orange
Glaze
- ½ cup brown sugar
- ¼ cup water
Special equipment
Weston Vacuum Sealer + Gallon Bag
Weston Smoker
wood smoking chips
foil pan
basting brush
Weston Smoker
wood smoking chips
foil pan
basting brush
Preparation
Brine
- Combine brine ingredients in a medium saucepan and bring to a boil.
- Stir to dissolve the salt and sugar. Remove from heat and allow to cool.
- Once cooled, place the turkey into a Vacuum Sealer Bag, pour the brine over the turkey, then vacuum seal.
- Refrigerate overnight.
Smoke
- Soak woodchips for 30 minutes. Preheat the Smoker to 250°F with the water bowl filled.
- Remove the turkey from the bag, then rinse under cold water for about five minutes to remove excess salt. Place the potatoes, carrots, onions, and garlic into the foil pan. Lay the turkey over the vegetables. Pour the water into the bottom of the pan. Sprinkle in the herbs and orange zest.
- Once the Smoker is preheated, place the pan of turkey onto a middle rack. Smoke for 3 hours, or until the internal temperature of the turkey is 165°F and the vegetables are soft throughout.
Glaze
- Preheat your oven to 400°F. Mix together the sugar and water until uniform.
- Use a basting brush to completely coat the top of the turkey, as well as the tops of the vegetables.
- Place into the oven for 10 minutes, or until the glaze has set.
- Serve.
Sign In or Create a Free Account
Access the newest seasons of MeatEater, save content, and join in discussions with the Crew and others in the MeatEater community.
Related
Recipes
Turkey Schnitzel
(8)
I discovered turkey schnitzel while filming a backcountry turkey hunt in Montana. Our cameraman and director, Mo Fallon, took a look at our supplies, which included a dead turkey, salt, panko breadcrumbs, oil, and a lemon. He hatched a plan. We sliced the turkey breasts into thick slabs and then...
Steven Rinella
Jan 2, 2023
Read More
Play Now
Recipes
Pan-Roasted Turkey with Asparagus
(0)
Inspired by spring, I cook this tender pan-roasted turkey breast with asparagus in a bright sauce made with white wine, tangy feta cheese and fresh dill. If you forage, this is the perfect opportunity to use wild asparagus and chopped morels.
Cooking a wild turkey breast can be a little daunting...
Danielle Prewett
Mar 29, 2019
Read More
Play Now
Chef’s notes
If you’re successful in your wild turkey hunting pursuits, this is a recipe not to miss. This smoker recipe is the ideal savory and sweet combination. Smokey and sweetness combined with the savory roasted vegetables.
A crowd pleaser for spring or turkey hunting success alike.
Originally Published on Weston’s blog.
Ingredients
- 2 lbs. wild turkey breast (also a great recipe for a whole turkey – adjust based on weight)
Brine
- 1 cup water
- ¼ cup kosher salt
- 1 tablespoon brown sugar
- 3 large garlic cloves
- 3 coins ginger
- 5 large fresh sage leaves
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh rosemary leaves
- ½ tablespoon whole cloves
- ½ tablespoon anise seed
- zest from ½ orange
For Smoking
- 6 red potatoes, quartered
- 3 large carrots, roughly chopped
- 1 red onion, quartered
- ½ cup water
- 5 large garlic cloves, smashed
- handful fresh thyme sprigs
- handful fresh rosemary sprigs
- 5 fresh sage leaves, roughly shredded
- ½ tablespoon whole cloves
- ½ tablespoon anise seed
- zest from ½ orange
Glaze
- ½ cup brown sugar
- ¼ cup water
Special equipment
Weston Vacuum Sealer + Gallon Bag
Weston Smoker
wood smoking chips
foil pan
basting brush
Weston Smoker
wood smoking chips
foil pan
basting brush
Preparation
Brine
- Combine brine ingredients in a medium saucepan and bring to a boil.
- Stir to dissolve the salt and sugar. Remove from heat and allow to cool.
- Once cooled, place the turkey into a Vacuum Sealer Bag, pour the brine over the turkey, then vacuum seal.
- Refrigerate overnight.
Smoke
- Soak woodchips for 30 minutes. Preheat the Smoker to 250°F with the water bowl filled.
- Remove the turkey from the bag, then rinse under cold water for about five minutes to remove excess salt. Place the potatoes, carrots, onions, and garlic into the foil pan. Lay the turkey over the vegetables. Pour the water into the bottom of the pan. Sprinkle in the herbs and orange zest.
- Once the Smoker is preheated, place the pan of turkey onto a middle rack. Smoke for 3 hours, or until the internal temperature of the turkey is 165°F and the vegetables are soft throughout.
Glaze
- Preheat your oven to 400°F. Mix together the sugar and water until uniform.
- Use a basting brush to completely coat the top of the turkey, as well as the tops of the vegetables.
- Place into the oven for 10 minutes, or until the glaze has set.
- Serve.