A brine’s importance isn’t to take flavor out, but to keep moisture in.
I have heard that if you don’t want a “gamey” taste, you have to brine your wild turkey breast. I couldn’t disagree more. First off, wild turkey breast does not have any bad taste what so ever. I may be as bold to say that wild turkey breast is the best tasting game you could take from the woods. When cooked right, it bursts with juices and amazing flavors. The biggest secret, more than any brine, seasoning, or cooking tool is, do not over cook it. Pull it right at 165 degrees . Or you got yourself some dry, turkey jerky for dinner.
Here is a very simple brine for you to try with you wild turkey breast.
1 Gallon Water
1 Cup brown sugar
1 Cup Salt
Whisk and dissolve
(If all you had was sugar, salt & water that would work)
4 Bay leaves
1 Tablespoon peppercorns
1 Orange peel
1 Sprig rosemary
1 Sprig thyme
3 Cloves garlic
Once dissolved, drop the meat into brine, let it sit over night covered in the fridge for 2 days max. But at least 6 hours before cooking. Take it out , pat it dry, trim, season and cook to 165 internal temp on the Traeger .
I have boiled the brine before and I have done it cold. The benefit of boiling the brine is it breaks down the ingredients, allowing all flavors of the brine to permeate. But, it takes a long time for the brine to cool back down before you can put the breasts into the brine. If you haver an extra day, then boil it, but in my opinion, just whisking works a close 2nd best.
#wildturkey #cooking #traegergrills
