Wild Game Recipes: Applewood Smoked Turkey Breast

Applewood Smoked Turkey Breast

If you’re looking for a recipe to show off that gobbler you took this season, here’s a good ’un!

1 turkey breast, bone in
3 cups salt
2 cups white wine vinegar
2 cups red wine
Garlic salt
Seasoning salt
Apple wood chips
3 gallons water

Soak applewood chips in water for 24 hours. Place one cup salt in clean gallon milk jug and shake well to dissolve the salt. Do this three times pouring brine mixture in pot large enough to hold turkey breast. Brine the turkey for 24 hours. Remove the turkey, and pat dry inside and out. Sprinkle turkey breast with seasoning salt and garlic salt. Place aluminum pan filled with vinegar and red wine under one rack on the gas grill. Light a burner on opposite side, and place applewood chips in metal pan on side of grill that is lit. Place turkey breast on rack with no fire over drip pan. Smoke at 225 degrees until you can stick turkey with fork next to breast bone and the juices run clear, about 5 or 6 hours.