I got a Wild turkey yesterday and egged the breast today. Brined it overnight with rosemary and salt and rubbed with evoo, black pepper, and paprika.
This was my first wild turkey on the egg but it turned out pretty good. We prefer 173-175 chicken breast so I pulled the turkey at 174. By our standards it was still moist and turned our really well. We just can't do the 160-165 breast. Too conditioned by years on the weber I guess.
Ready for the egg
Added a little bacon
Sliced and ready to eat