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Smoked Wild Turkey Breast

Smoked Wild Turkey Breast

Smoked wild turkey breast rests on a wooden cutting board. A chef's knife is to the right and a copper pot is in the upper left corner.

This recipe is the building block of SO much wild food freedom. Just be
careful with your newfound power, or you may find yourself looking
down your nose at the poor folks in line at the deli counter. To be clear, this brine
also works with any white meat fowl. You can stock your larders and
stack your sandwiches with anything from pheasant to chukar, as long as
you keep a close eye on the thermometer.

Smoked turkey breast sits on a wooden cutting board. A hand and blue tshirt are in the background.

Smoked Wild Turkey Breast

One of the most delicious ways to enjoy wild turkey breast meat.
4.28 from 22 votes
Prep Time 7 d
Cook Time 2 hrs
Course Main Course
Cuisine American
Servings 1 turkey breast


  • Smoker
  • meat thermometer
  • kitchen scale


  • 1 whole wild turkey breast
  • 1/2 cup kosher salt
  • 1/2 cup sugar preferably brown sugar


  • With a kitchen scale, weigh out your turkey meat.
  • Weigh 1.5 percent by weight of salt
  • Weigh 1.5 percent by weight of sugar
  • Combine and spread evenly over all sides of your meat and seal in a
    resealable bag with as much air squeezed out as possible
  • Refrigerate this for 2 days to over a week – because the salt is metered
    in precise proportion to the meat, there is no risk of the meat being
  • Remove the meat from it’s bag or container, rinse and pat dry & place
    on a 200 degree smoker. ( if you’re smoking smaller birds, drop the
    smoker to 180 to extend the cook time and expose your meat to a
    little more smoke)
  • When the internal temp reaches 155 (and absolutely no higher than
    165) remove your breast and allow to cool – If maximum moisture
    retention is your goal, chill overnight in the freezer before slicing in.
Keyword Smoked Meat, Turkey
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