Smoked Wild Turkey Breast Recipe | Traeger Grill Recipe

you want himtell me when you’re on itGodall right so one of the things that’sreally important to me is try to eateverything I kill either myself and myfamily or donate it usually with thecase of deer every year so that it allgets used but I’ve got a turkey breastleft over from the montana turkey onlast year and looking for new recipetrying new things it is the time of copeat 19 so we’re all quarantined and oneof the things I’m trying to do is learnsome new recipes and cook a little bitmore I’ve got a new trigger recipe it’sa smoked wild turkey breast by Jeremiahdowdy and looks awesome so this is gonnabe a day-to-day process anyway based onthe brining that take what takes placeso we’re gonna walk you through it I’llshow you the recipe i pre-mixed all ofthe ingredients for the brine which isyou can see that on the recipe when Iflash it up here it’s all pre-mixed hereI need to add this to the turkey breastwith four cups of water let it brine atleast 12 to 24 hours so if I do it bytomorrowcook it tomorrow night for dinner soundslike a pretty good plan to meso I’m gonna clean this up and get itready to brine and put in the fridge andwe’ll get it checked out tomorrowall right so go my clean turkey breastsclean Bowl four cups of water all of mypre-mixed ingredients suggest letting abrine from 12 to 24 hours so if I do ittill tomorrow if we get it out take itout of the brine let it rest until youdecide to throw it on the triggerall right put in the fridge wait tilltomorrow so I just got the turkey out ofthe fridge it’s been sitting in thebrine for 24 hours so I’m ready tofollow the next steps I have the recipein my tray your recipe book but in themiddle of all this going onTrager just announced the launch oftheir brand new apps so I’ve got therecipe here I’m going to follow it onthe app which is pretty sweet tons oftips and tactics recipes the recipes onhere it’s got the ingredients andequipment the steps any notes I mightmake you can adjust how many peopleyou’re cooking for for the amount ofingredients it’s pretty awesomeso first step is to remove the turkeyfrom the brine do that set it here thenext step is to turn the grill on andwe’ll head out there and do that just Igot to get fired up get it goingpreheated and then we’ll turn it up to180 degreesjust turn it on to smoke open the lid[Music]that auger gets cold when it’s cold outhere it doesn’t feel as much like a midApril day once the firebox gets lit thesmoke will start then I can turn thetemperature up to 100 180 degrees let itget fired up shut the lid and then I’llbe ready to throw the turkey breast nomall right so I’ve got the trigger allfired up heating up to 180 degrees inthe meantime I’ve got all of my rubmixture that I pre-made and theingredients are all listed on the app sonow it’s just time to put these combinedthe ingredients and seasoned it with therub and we’ll place it directly on thegrill once it’s heated up again onething I have not done that the recipefulfull we’ve left the skin on obviouslyone side of the breast and I took careof my turkey I wasn’t even thinkingabout that or didn’t have this recipe inmind so the recipe calls for it cookingat 180 degrees for anywhere from 5 to 8hours mainly just have to have theinternal temperature reach what therecipe calls for and once it reachesthat take it off and let it rest and itshould still cook to get to the internaltemperature up to 165 degrees so I’vegot this pretty well rub down smellsextremely good so once that Traeger hits180 degrees we’ll take this out thereset a timer and I probably won’t evencheck it for another four or five hoursall right we’ve been cooking for six anda half hours came out and checked a fewminutes agothe internal temperature is what we needhere we go 160 internal capital which isperfecttake this off let it rest for a littlebit we’ll see how Jeremiah’s recipe paysall I can tell you is it smellsabsolutely deliciousall right I’ve been letting this restbut it looks like a little mouse beat meto the punch here so I guess I can’t lieand say we haven’t tried it but eventhough there’s no skin on this where’sthe recipe called for that’s really goodI have yet to have anything on thetrigger that isn’t really good this hasa little cayenne pepper in it and it’sgot a little bit of a kick but it’s areally really good flavor really tenderand juicy on the inside so we’re gonnahave this for dinner along with somebroccoli and some wild rice really goodreally healthy it only took five or sixhours perfect