This one will steal the attention of any meal. An absolute must-try.
INGREDIENTS
One wild turkey breast (can substitute with domestic turkey)
4 liters of water
1 yellow onion
1 cup brown sugar
1 cup salt
4 cloves garic
2 tbsp lemon juice
1 bay leaf
Thick-sliced bacon
Instructions
To make the brine, add 4 liters of cold water to a large pot, then add the sugar, salt, sliced onion, crushed garlic, lemon juice and bay leaf. Heat on the stove until all of the sugar and salt have dissolved. remove from heat and let cool completely.
Place the turkey breast in a non-reactive container and add the brine. Cover and let sit in the refrigerator for 24 hours.
After 24 hours, remove the breast and rinse with cold water. Pat dry the breast and let sit at room temperature for about 30 minutes. Wrap the breast with bacon using wooden toothpicks to secure the bacon in place. Transfer to smoker.
The breast will remain in the smoker for about 4 hours at ~230 fahrenheit or until the internal temperature hits 165 fahrenheit. It’s important to only actively produce smoke for about 2 hours or the breast might taste too smokey. Many woods will work, but I prefer milder flavours like maple, cherry or apple. Once the breast reaches 165F, remove from the smoker and wrap in aluminum foil and cover with a towel to hold in the heat. Let rest for about 30 minutes. After resting, remove bacon (but keep it to eat – it’s fantastic!) and slice thinly against the grain of the meat. Serve as is or with a condiment like lingonberry sauce. Enjoy!