*CATCH*CLEAN*COOK Smoked Wild Turkey Breast

all right good morning guys welcome backinto the kitchen we have today is we’regoing to be brining both of our turkeybreasts and tenders from yesterday’sbird that I was able to take so whatwe’re going to work on now is a simplebrine don’t be afraid of bronze they canbe very simple all we’re doing islooking to get some moisture and someflavor into the meat that we’re briningbrines are very simple you can pub whatever you want swell have fun play withso we’re going to be doing we’re gonnabe doing two separate brines today justbetter get a different flavor profile onboth halves the first run that we’regonna be doing as you can see we’reusing a lot of citrus into this citruspear is extremely well with poultry andturkey so since we’re going to be goingto be going half of the bird one breastin one tender we’re going to need a pairback how much brine were making so we’regoing to put everything into a largesaucepan because we need to boil ourbrine to get everything dissolved sowe’re going to take about a half gallonof water and then a brine need a lot ofsalt so typically if you use a gallon ofwater you’re gonna use a cup of salt sowe got having a little larger so we havea half cup but just regular table saltyou can use kosher coarse salt if youlike just increase your amount it shouldbe about a cup and a quarter of coursekosher saltjust because of the thigh aren’tcrystals so cut that back a little bitif you’re going to use regular tablesalt which we are today I have juicefrom approximately one lime we’re gonnaget and pour that in there good bit oforange juice I love the orange juice Ilove the flavor profile that orangejuice provides intoall tree we’re gonna have one lemonwe’re going to go ahead and prep thatroll it around go ahead and get thatbroken up a little bit inside of thereI’m going to cut that on through takeour juicerjuice from our lemon bounce out of thereanother flavor profile that I love isginger so I got a ginger root the otherday at the grocery store I cut off I’mgonna and shove it peeled the skin youcan just use a regular tea spoon fedvery easy to peel ginger if you’ve neverdone I sliced it and I took the samespoon just crushed it down a little bithere on the cutting board she guys cansee I’m gonna love the flavor profilethat ginger provides so we’re going todump that in there we have about atablespoon of black pepper halstonand we have about a quarter cup of brownsugar we’re gonna need a little bit ofsweet in thereturkey handles sweet very well so getthat into there and now what we need todo is bring this to a boil help allthose the salt the sugar dissolveproperly so we’re going to bring this toa boil and then we’re going to cool itback down once it’s cool we’re gonna goahead and put it inside we can eitheruse that airtight container I’m justgonna use some freezer safe ziplock bagstoday we’re gonna brine it forapproximately five hours and then we’regoing to go out and drop it over to thesmoker so let me go ahead and get thisone on the stove we’re gonna go aheadand bring this to a boil and we’ll beback in just a bad guys so while theother brine is cooling we’re gonna startworking on the brine for the secondturkey breast so we’re gonna add ourwater this one here is really simplethis is more of a sweeter brine thatwe’re really working on one becausewe’re gonna be doing a honey glazedturkey breast off the smokerso we’re add our salt to our water notas much salt this time again since we’redoing a honey glaze you want a littlebit sweeter for profile so we have alittle bit more brown sugarand this particular brine then the lastone and now funny we still want theflavor of the honey but we’re not goingto use a lot in the brine just becausethe brine is more to get some flavordeeper inside of the turkey and notnecessarily you don’t have as strong aflavor profiles from a brine as youwould from a rub or a glaze or somethingwithout nature so are you going to bringthis one over to the stove we’re gonnaget this blow let it cool down and thenwe’re gonna go ahead and get them intothe freezer bags to go ahead and brinefor the next four five hours or so nowthat we have our brownies boiled andsufficiently cooled down we’re gonna goahead get those into our gallon bagsOscar what a little hacks that I like todo I like to take my bag and sit it downinside of a gallon pitcher it’s just awhole lot easier and a whole lot moreconvenient the hold of that bag ofTurkey or whatever you’re brian goingchicken pieces hold the bag nice so allwe’re going to do is take our ladle andsince we do have spices and ginger Iwant to make sure I get a good amount ofthose and here as well and we’re justgoing to go ahead and fill up our bagsefficientlyand probably end up making way too muchBrian for just went across spits okayit’s not like we’re using a whole lot ofproducts anyway one so I’ll just give ita stir get all that stuff stirred upback in there pieces of ginger in thereI guess it’s really nice having thatgallon container that way it’s easy tohold the bag up you don’t have to have asecond hand come and help you because weuse in a bag if you use in a containerit really doesn’t much matter all you’regonna do is pour it straight in and pushher a little and the bags are convenientonce I clean the bird yesterday it wouldjust put them in the bag put them in therefrigerator for today’s video so it’sjust just convenient that a seal andtrying good much of the air out as I canthat’s gonna roll over the counterperfect there we go so now that one’sdone so that one’s gonna be ready to getback into the fridge in a minute now I’mjust gonna pour this and so just knowthere’s new spice through solids oranything in this one I’m just gonnaforcelooks like a nice little one alrightguys that’s all there is for right nowjust people up those Brian sitting thereand get happy with the turkey and thenabout five hours we’re gonna pull himout so I wanted a smoker when we smokednever hickory wood today and theyshouldn’t take too long since they’rejust boneless breasts we only have totake them to 165 sort of look back alittle bit ahead and make our glaze fora honey glazed turkey breastjust remember since we’re only going oneof the halves of the turkey we just needto make a little bit of a glaze we don’tneed a whole lot so we’re going to startwith a half a stick of butter get thatinto the pan let that melt down and tothat once it’s all melted I have about aquarter cup of brown sugarincorporated all right so now we’ve letthat melt down and reduce a little bitremember all we have in here right nowis our brown sugar in our butter sowe’re gonna go ahead and get our honeyin and once again this is from a localapiary here in Smith’s burg inWashington County that’s – about threeteaspoons of honey into this glaze[Music]turn it down a little bit we were onmedium to medium-high now we just gonnalet this simmer but all the flavorscomes together and let that simmer downand reduce just a little bit and againonce it’s readyonce this it’s time for the glaze onethe turkey one the smoker now our glazeis readybut once we finally get to that step sothat breasts have already come out ofthe brown eye and I have them bothsitting in some baking dishes here justwant to point out one thing for thosethat have never had seviche beforeyou’re cooking with acid so that’s one aturkey Brussels and this one that we hadour lime juice or lemon juice and ourorange juice in that’s why it looks alittle white on the top all the spotshere that so there are herbs and spiceson there so we need to do is we need togo ahead and get them out and one of thethings that you have to do with brinedmeat whether you’re BOC brined turkeychicken fish no matter what it is ifyou’re going on the smoker with it youhave to Pat it dry if you don’t Pat itdryexcuse me the smoke will not adhere sothat’s why things we definitely have toget doneso got our paper towels again all wejust need to do is Pat it dry get thatextra moisture off of there you do notwant to rinse it off though if you rinseit off all the goodness that we’ve justworked for for the last four five hoursor so is gone so again we’re justpatting it dry just to get the extramoisture off don’t be afraid to use abunch of towels a little bit of prephere is gonna make some good eats lateron all right so on the honey brinedbreast that’s just gonna go one justlike it is I will drive that one I’mgoing to put one of my favorite rubs onethe citrus breast two of my favoriterubs in the market if you want to lookthem upsweet swine a mind and a rub called dollBBQ rub you can find those at most ofyour barbecue supply houses and onlineso just give it a nice generous coatingof your barbecue rubyou got a gentle hat the spice worked inthere ruff worked in there and we’rejust gonna let that sit for probably tenminutes so it start stacking up beforewe get better on a smokerwe’ll see you outside smoker hey guyswe’re off the smoker nowbut a turkey boyI want to get that one first I didn’tgrab any of therub from the other breastcross-contaminate one twothe honeyI’m just gonna take a little bit of aRobin touch back upwhere our homes have been on the breastsso I’m smoking at 325 degrees and aninsert or temperature probe into thebeanie portion of the breast[Music]it’s about halfway through we want totake our to internal temperature to 165degrees on the turkey just because weare using boneless cuts here so once wehave 165 okay and come one out and goagain he’s pulled off the smoker can’twaitalright so as you can see we get the thetwo turkey breasts back in off thesmoker here we have our honey glazedbreast and here we have the citrusbrined pressed that we have our barbecuerub one it’s very good and these overhere to the cutting board cheese comingout of them the ends are just a littlebit tougher because a band won thesmoker it’s still good stuff you get inoff of that my smoke ring you can seethe smoke ring coming around that’s goodthat’s really good that’s a flavor youknow the honey brine all the way throughthe meat you’re not just just notgetting the glaze on the outside it’sgood stuffuse the difference of tones to bring thecitrus rubit’s so interesting to taste both onback-to-back you’ve your flavor profilesare completely different here we have anice sweet here we have the savory alittle bit of bite a little bit of heatin there both of them are very good Iwould highly recommend you guys to trythis again if you’re not punters youhave your local butcher your localproduce guy go see him get yourself someturkey breasts try this don’t be afraidto use your smoker smoker can be yourfriend a completely different newelement to your cooking Renee – Reneemade a beautiful garlic and cheese macand cheese with some local sharp cheddarfrom our local farmers market beautifulpairing with our smoked turkey breastsagain thanks for for watching thanks forall your all your love you can do us afavor make sure you like this video andhelps YouTube suggest this video toother followers hit that 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