Wild Turkey Breast Help!

Jupiter Jim

My neighbor gave me one Thursday and I have never had one to cook and have no idea how to cook it so any help would be great. Thanks Jim

Foghorn

Brine it.  Rub it.  Cook it at 350 or below to 160 internal.

You pretty much have to brine it.  I have friends who have tried locally raised organic turkeys from the local farmers' market and have sworn to never by one again because they end up being way too dry, so they will only by the grocery store butterball or otherwise injected/brined turkeys.

However, I brined a local one and cooked it to 160 and they said it was the best turkey ever. 

You can get as fancy as you want with your rub and/or injections into the meat to achieve whatever flavor you want, but the basic principles are "get it moist" and "pull it off at 160 so you don't overcook it and dry it out".

Good luck.  Let us know how it goes.

Jupiter Jim

Thanks

Jupiter Jim

Foghorn said:

Brine it.  Rub it.  Cook it at 350 or below to 160 internal.

You pretty much have to brine it.  I have friends who have tried locally raised organic turkeys from the local farmers' market and have sworn to never by one again because they end up being way too dry, so they will only by the grocery store butterball or otherwise injected/brined turkeys.

However, I brined a local one and cooked it to 160 and they said it was the best turkey ever. 

You can get as fancy as you want with your rub and/or injections into the meat to achieve whatever flavor you want, but the basic principles are "get it moist" and "pull it off at 160 so you don't overcook it and dry it out".

Good luck.  Let us know how it goes.

It's a half of a breast maybe 3 pounds how long should I brine it?

Spaightlabs

I hammer mine flat, fill 'em full of good stuff like cream cheese, jalapeños, some dried cherries, roll it, wrap it in bacon and onto the fire.  

When I brine or do a whole bird I go to 145 - 150.  This wasn't processed in a filthy poultry plant which necessitates the 165 or above temps we use for food safety.

Foghorn

I'm no expert on brine times, but from what I have read on here, if you brine it overnight you're definitely good.  If you plan on cooking it today I'd get it brining now and go for at least 4-6 hours.  I don't think there is any downside to brining too long (at least out to 24-36 hours) as long at you keep the brine icy so the meat stays below 40 degrees.  If your timeframe is shorter than 4 hours for brining you should probably plan to inject it.

Jupiter Jim

Foghorn said:

I'm no expert on brine times, but from what I have read on here, if you brine it overnight you're definitely good.  If you plan on cooking it today I'd get it brining now and go for at least 4-6 hours.  I don't think there is any downside to brining too long (at least out to 24-36 hours) as long at you keep the brine icy so the meat stays below 40 degrees.  If your timeframe is shorter than 4 hours for brining you should probably plan to inject it.

Thanks plan on cooking tomorrow so will get it soaking today.

Foghorn

Good luck!

Biggreenpharmacist

If you brine it too long it will get rubbery. And I love cooking on my egg, but with a wildcturkey breast it would be hard for me to not cut it up and fry it. 

LetsEat

@Jupiter Jim, if you need to do multiple cooks come on over to my neighborhood. The turkeys are as plentiful as robins and squirrels!

Jupiter Jim

Biggreenpharmacist said:

If you brine it too long it will get rubbery. And I love cooking on my egg, but with a wildcturkey breast it would be hard for me to not cut it up and fry it. 

Thanks, can you be more specific as to size of cut, seasoning, deep fry? Thanks again

RedSkip

That's an awesome photo.  

Biggreenpharmacist

I cut mine up into strips and batter and deep fry like chicken or deer steak. Goes great with mashed potatoes and gravy. You can cut it up into whatever size you like. I usually cut it into similar size as the chicken breast tenders you see at the grocery store. 

I just make some seasoned flour then dip in flour, then some beaten eggs, then into seasoned flour again. Then deep fry. 

Jupiter Jim

Biggreenpharmacist said:

I cut mine up into strips and batter and deep fry like chicken or deer steak. Goes great with mashed potatoes and gravy. You can cut it up into whatever size you like. I usually cut it into similar size as the chicken breast tenders you see at the grocery store. 

I just make some seasoned flour then dip in flour, then some beaten eggs, then into seasoned flour again. Then deep fry. 

Thanks that's plan and I will post the results.

Jupiter Jim

LetsEat said:

@Jupiter Jim, if you need to do multiple cooks come on over to my neighborhood. The turkeys are as plentiful as robins and squirrels!

Jupiter Jim said:

Biggreenpharmacist said:

If you brine it too long it will get rubbery. And I love cooking on my egg, but with a wildcturkey breast it would be hard for me to not cut it up and fry it. 

Thanks, can you be more specific as to size of cut, seasoning, deep fry? Thanks again

Wow all I can say is BANG!