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Wild Turkey Breast

Dawgtired
Dawgtired Posts: 677
in EggHead Forum
I was gifted one of these. Any suggestions on how to cook would be greatly appreciated. Sous Vide… smoke… Brine? Wide open for suggestions. Thanks in advance!!!!

If we ever forget that we are One Nation Under God, then we will be a nation gone under.

Ronald Reagan

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  • fishlessman
    fishlessman Posts: 34,993
    Dawgtired said:if it’s skin on,always wanted to try a prosciutto
    I was gifted one of these. Any suggestions on how to cook would be greatly appreciated. Sous Vide… smoke… Brine? Wide open for suggestions. Thanks in advance!!!!
    If skin on, always wanted to try a cured prosciutto.  
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Dawgtired
    Dawgtired Posts: 677
    How would I pull that off?

    If we ever forget that we are One Nation Under God, then we will be a nation gone under.

    Ronald Reagan

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  • Foghorn
    Foghorn Posts: 10,308
    I'll let someone else answer the question about the turkey breast prosciutto.

    If you just want to cook it as a turkey breast you have to brine it.  Most storebought turkey is in a saltwater brine.  Wild turkey is leaner and drier than the ones at the store. 

    Otherwise just cook it to 155 using whatever rub and cooking temperature you like.

    Hopefully, others might have some more specifics that will get you the best crispy skin or optimal rub flavor (I usually go with a coffee rub or something spicy like a Cajun rub)

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • MaskedMarvel
    MaskedMarvel Posts: 3,596
    Bone in? If so, spatchcock!

    rub of your choosing, heavy on the sage

    soft compound butter under the skin - tack the skin back down with toothpicks

    Spatched direct on the grill - 400° direct - alder or another mild smoke

    90 minutes! Done!



    I’ve done these like this a ton. The turkey will squirt juice as it’s sliced, amazing. Lacking mechanical injection, brining wouldn’t be a bad idea, though I’ve never tried it. Never needed it!




    Large BGE and Medium BGE
    36" Blackstone - Greensboro!


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  • fishlessman
    fishlessman Posts: 34,993
    Dawgtired said:
    How would I pull that off?

    heres a recipe, pretty simple. things i would change from the recipe is use kosher salt, literally bury it with salt with atleast a half inch salt under the breast and another half inch on top. draining off the liquid daily, dont do it, just let it sit in the fridge buried in the salt for 3 days. i wrap and hang it in the kitchen for 10 days. my kitchen is cold, you might want to find a place around 60 degrees to hang. the pepper dusting before wrapping keeps the bugs off. if it comes out too dry (like i said, never done turkey) you can cook and add to pastas stews etc.


    i have not done turkey yet but duck is simple and very good and a quick cure




    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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