Smoked Wild Turkey Recipe - Green Mountain Grills
What you’ll need:
One Wild Turkey Breast
~10 asparagus spears (depends on breast side)
5 wild onion bulbs (or a few shallots)
Tony Chachere’s (or your favorite spice)
1 cup of sugar
1 cup of course kosher salt
Brine the turkey breast for at least 8 hours in a large bowl with 1 cup of sugar, 1 cup of course kosher salt, and enough water to cover the breast (weighting it down to keep completely submerged if necessary). Once brined, empty out the brine and place breast on a cookie tray and pat dry with paper towels (this helps the seasoning to stick).
Place breast with inside of breast facing up. Chop up the wild onion and put on the breast along with asparagus spears. Sprinkle the Tony Chachere's on inside of the breast. Next, roll it up starting with the skinny part of the breast then tie up like you would a roast with the kitchen twine. Finish with seasoning the outside of the breast.
Heat GMG grill to 325 and when it’s reached temp, place breast on the cooking rack and insert the meat probe. Glaze the breast on all sides with honey once an hour. Enjoy!