Need Suggestions: Wild Turkey Breast


 
G

Gene_N

TVWBB Fan
Hello all,

It's been a while since I posted. I had my first smoke of 2014 last weekend. I filled my freezer with pre-portioned pulled pork and brisket dinner servings for quick family weeknight dinners.

A neighbor who is an avid bow hunter just gave me a 3-4 lb wild turkey breast he shot last weekend. In return, I will give him a couple of packs of pulled pork. The breast looks just like a huge piece of skinless chicken breast; frozen in a food saver bag.

Any suggestions on how to prepare this? I usually grill skinless chicken breasts using either a dry rub or marinade. I am open to ideas.

Thanks in advance. :-)
 
Soak your planks....put turkey on planks and grill til done.

Take breasts off and give to dog.....eat planks.

I kid of course.....sorta....not a fan of wild turkey
 
Yeah wouldn't give away your pulled pork it isn't worth much you can't really smoke that either turn out dry
 
Marc said:
Brine. Brine. Did I mention brine! It will be great. No worries.
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This ^^^
A brine or marinade will help cover the gamey taste.
I use an apricot preserve based marinade/glaze on wild duck that works very well.
Maybe someone will chime in with a wild turkey specific recipe.
 
The main issue with wild turkey is the quarters being tough, not gamey flavor. That's why a lot of guys just breast them out. Unfortunately though, then you're left without the skin. So whatever you decide to do with it, it should be really good as long as you don't dry it out by overcooking or cooking too slow or fast. If smoking, you could try cheese cloth or braising in a pan; maybe employing a roasting bag after smoking? I'd probably do what most folks do and just cut into strips to fry or grill. It's really good, either way.
 
Its a shame that the skin is not with the meat. I would slice it into 1 inch thick strips, marinate it in Weber Garlic and Herb,
and grill it direct over the coals. I hope that whatever you do with it that it turns out well for you.
 
Bob H. said:
Its a shame that the skin is not with the meat.
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Put a bacon "skin" on it...

:D

bacon-cheeseburger-fatty-ready-to-smoke.jpg
 
Bob H. said:
Its a shame that the skin is not with the meat. I would slice it into 1 inch thick strips, marinate it in Weber Garlic and Herb,
and grill it direct over the coals. I hope that whatever you do with it that it turns out well for you.
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Yep. That would be a really good way to go.
 
Hmmm. It sounds like I should have held out for some venison instead. Too bad, I can't trade it back in. I think the brining they flour/cornmeal then fying approach is the best bet. Or shredding it and making chilli. Thanks for the input everyone. :-)
 
Gene_N said:
Hmmm. It sounds like I should have held out for some venison instead. Too bad, I can't trade it back in. I think the brining they flour/cornmeal then fying approach is the best bet. Or shredding it and making chilli. Thanks for the input everyone. :-)
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Shredding for chilli is the last thing I'd do with it, and I think you might be actually surprised how good it is. Folks pay top dollar for free range poultry and you can't get more free than wild.
 
Wild Turkey Breast is superb, the flavor outstanding, as much as i love my grills and smokers it is one meal that i would not take a chance with as far as drying it out.
I have made them in a Roasting pan like Le Crosset and I have made them in a crock pot and I have made them in roasting bags. As you can tell me my Recurve and Turkeys go way back.
All the above work really well and the flavor is outstanding. Cook them in a wet environment, add potatoes and veggies some chicken stock and herbs.
Wish I was with you to have it
 
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