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post #1 of 4
Thread Starter 
Last weekend a buddy of mine shot a wild turkey and gave me the boneless and skinless breasts. Anyone have ideas on how I should prepare it???
post #2 of 4

De-bone it and slice it up into strips and chicken fry it with your favorite seasonings applied.

post #3 of 4

I feel you will defiantly need a Brining. A good rub would also help...

After that, Smoke the thing biggrin.gif ...


J.J.'s Families Favorite Brine


1/2C Kosher Salt

2T Paprika

2T Gran. Garlic

2T Gran. Onion

2T Dry Thyme

2T Black Pepper

1C Vinegar (Any)

1-11/2Gal Cold Water to cover Chix


1/2C Brown Sugar, Optional

1T Red Pepper Flake Optional


Mix well and Soak the Bird over night or up to 24 Hours.

Remove the Chix, rinse if desired and pat dry with paper towels.

Place in an open container in the refrigerator overnight or up to 24 hours for the Skin to dry.

This will give a crispier skin when Smoking or Roasting...


Bubba Chix Rub -J.J.'s


1/2C Raw Sugar

2T Paprika (I use Smoked if I'm just Grilling)

1T Cayenne

1T Gran. Garlic

1T Gran. Onion

1tsp Black Pepper

1tsp Wht Pepper

1tsp Allspice

1tsp Bell's Poultry Seasoning or Thyme


Mix well. You can put directly on the skin or mix with Butter, Oil or Bacon Grease and rub on and under the Skin.

Reduce Cayenne to 1teaspoon if less heat is desired.



Also, since the Wild version will be leaner, I would (IMHO), wrap it in Bacon as a moisture retainer. You could remove it in the last hour to get some more color on the Breast.


Oh, and as you are enjoying that  , be sure to give us some Q-view drool.gif.


As always , have fun and...

post #4 of 4

I've never done a wild turkey before...but I'm interested in seeing how this goes.  Please post your results when you cook it.



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