Citrus Smoked Wild Turkey Breast
Injecting wild turkey breast imparts flavor and helps keep the meat moist during the smoking process. Wrapping the meat with leftover chicken skins creates a protective layer around the meat and replaces the turkey skin, which is tough, lean, and has stubborn pinfeathers that are difficult to remove. The light citrus flavor in the meat is a versatile profile for using in sandwiches, pastas, salads, and more.
Yield: One turkey breast
Prep Time: 5 hours (mostly inactive)
Smoking Time: 2 ½ - 3 hours
1 whole boneless, skinless wild turkey breast
Injection
1 14.5 oz. can chicken stock (or equal amount of homemade)
10 fresh thyme sprigs, crushed
½ tsp. whole black peppercorns
½ tsp. coriander seeds
½ tsp. yellow mustard seeds
1 tsp. ground sumac
1 Tbsp. granulated sugar
Zest from 2 large lemons, cut off in strips using a vegetable peeler
1 6-8” piece of lemongrass, smashed
½ c. unsalted butter
Juice from 2 large lemons (about 3 Tbsp.)
Skin from 12-15 chicken thighs or breasts, large pieces of fat removed
Kitchen twine
Olive oil
Lemon Pepper Rub
1 Tbsp. salt-free lemon pepper seasoning blend (if using a blend with salt, omit the Kosher salt listed)
1 Tbsp. brown sugar
1 tsp. garlic powder
1 tsp. red pepper flakes
1 tsp. coarse Kosher salt
1 tsp. sweet Paprika
Combine peppercorns, coriander seeds, and mustard seeds in a mortar and pestle and crush lightly. In a small saucepan combine all Injection ingredients except turkey and lemon juice and bring to a boil over medium heat. Reduce heat and simmer until slightly reduced, about 30 minutes. Turn off heat and let cool to room temperature. Strain and discard solids, then stir in lemon juice. (Butter will come to the top of the mixture; if butter solidifies re-warm the mixture just enough to soften it up. Do not inject warm liquid into the breast.)
Place the breast in a shallow pan to catch any liquid that comes out of the breast during the injection process. Use a meat injection needle to inject the cool solution every inch over the entire breast (you will not use all the liquid). Transfer the meat to a resealable bag, add any unused injection liquid, press out all air in the bag and seal. Refrigerate 3-4 hours.
Combine rub ingredients and set aside. (See images for guidance on the wrapping technique.) Cut 6-8 pieces of twine long enough to go around the width of the breast with several inches to spare, and 1-2 pieces long enough to go all the way around the length of the meat, also with extra. On a large cutting board, lay the longer string(s) down the middle of the board vertically (image 1). Lay the short strings horizontally across the long string (from left to right) about 1” apart; it will look like a cross with multiple arms (top right image). Arrange the chicken skins upside down all over the strings, overlapping skins by ½”, to make a solid “sheet” of skins the same length as the breast and twice as wide (image 2). Drain the breast, reserving the liquid, pat dry, and lay it upside down on chicken skins. Use the horizontal twine to lift the extra skins over the meat so they overlap and cover the meat completely (image 3). Tie the horizontal strings together to form bands around the meat, tucking in the chicken skins as necessary to keep all the meat covered (image 4). Next, tie the long vertical strings together on top of the horizontal bands and trim off the extra string close to the knots. Gently turn the trussed meat over so the knots are on the bottom. Lightly coat the skins with olive oil then coat completely with the rub (image 5).
Put meat into a pan with 1½ - 2” sides and add the reserved injection liquid to the pan (don’t pour over the meat). Set smoker to 225° and use pecan, cherry, or other mild fruit wood. Leave meat in the pan to smoke and cook to an internal temperature of 165° (about 2 ½ - 3 hours depending on size and thickness of meat). Remove from smoker and wrap in a double layer of aluminum foil and let rest 1 hour. Before serving remove all the twine and thinly slice the meat.
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Preparation Notes:
When prepping and cleaning wild turkey breast check for bits of feather carried into the meat by a piece of shot. Inspect both sides of the breast, as shot can embed itself under the skin and into the meat without leaving a visible “track” (see picture). Insert a toothpick into the hole and twist to remove embedded feathers or follow the “track” with a fine tipped knife and clean the area.
Serving Suggestions:
Serve warm slices with a fruity chutney (I like a combination of dried cherries, onion, toasted pecans, orange and lemon zest)
Slice thinly and build a croissant sandwich with lemon and roasted garlic aioli, Havarti cheese, and fresh greens of your choice (baby spinach, arugula, romaine, etc.)
Stir diced meat into a creamy pasta sauce