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brine a wild turkey breast?

achtungpvachtungpv Posts: 39
edited 8:35AM in EggHead Forum
Friend gave me a boned breast from a turkey he shot. Gonna put it on the smoker as an appetizer to our brisket and sausage. Plan on cutting it into chunks and wrapping in bacon. I've never cooked a wild turkey breast before. I assume it's much drier than farm raised. Should I brine it or is the bacon fat enough to keep it juicy? If I do brine is it better to brine it before or after I cut it into chunks?


  • I've never had wild turkey before (not unless you count the whiskey) but I would definitely brine. Personally, I like to brine just about any protein because it's an easy step that basically ensures a juicy final product and is another way to add layers of flavor. Obviously turkey benefits from a brine, being as lean as it is, and I'm thinking any flavors you add to the brine would help curb any gaminess the bird may have. On a side note, we had some killer fried chicken using a recipe from Thomas Keller and the brine used was awesome - Google 'Thomas Keller Ad Hoc Fried Chicken' and look over the brine ingredients.. I bet it would be just as terrific with turkey.

    As far as brining before or after cutting up, I'm not sure it makes a huge difference in the long run. Good luck!
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