Smoked Wild Turkey

Wild turkey is lean and can easily dry out and become tough. A few hours soaking in a brine helps the meat retain moisture. The combination of herbs in the rub works well for sandwiches, soups, cold turkey salads or pasta dishes like Smoked Turkey Carbonara with Leeks and Grape Tomatoes.

Serves: 4

Time: Turkey Brining - 8-12 hours

Smoking - 3 1/2 - 4 1/2 hours

For the brine:

4 c. water

¼ c. Diamond Kosher salt

1 /2 bay leaf

1 clove garlic, smashed

1 shallot, quartered

½ tsp. whole black peppercorns

½ tsp. whole juniper berries

1 sprig fresh thyme

2 Tbsp. brown sugar

1 turkey breast half (one side)

For the rub:

¼ tsp. each garlic powder, onion powder, dried thyme, sweet Hungarian paprika and yellow mustard seed (lightly crushed)

 For the wrap:

1 skin from a whole chicken OR several strips of bacon

Combine all brine ingredients (except turkey breast) and bring to a boil, stirring to dissolve the salt and sugar. Remove from heat and cool completely. Put brine and meat in a large zip lock bag, remove all air and refrigerate for 8-12 hours. Remove meat from brine, lightly rinse, pat dry and discard brine.

 In a small bowl, combine rub ingredients then coat both sides of meat with rub. Cover meat with chicken skin or bacon and truss with kitchen twine to keep it in place.

 Choose a mild fruit wood (apple, cherry or peach) instead of a strong one (hickory, mesquite) which can overpower the mild meat. Maintain the smoker at 225° until the internal temperature of the meat reaches 160°, about 3-4 hours depending on smoker. Remove from smoker, wrap in aluminum foil and let rest 15-30 minutes. Carefully unwrap and reserve any accumulated juices. Slice thinly and serve.