1,072 likes, 21 comments - outdoors_allie on April 2, 2026: "Smoked Wild Turkey Breast Recipe: For Brine: 4 cups water 4 tablespoons kosher salt (for brine) 2 tablespoons brown sugar 3 pieces garlic cloves, smashed 1 tablespoons black peppercorns For turkey: 1 wild turkey breast 2 tablespoons olive oil 1 teaspoons kosher salt (for rub) 1 teaspoons black pepper 1 teaspoons garlic powder 1 teaspoons smoked paprika 1/2 teaspoons dried thyme Instructions: 1. Combine brine ingredients in a saucepan over medium heat. Stir until salt and sugar dissolve, then remove from heat. You want the brine COLD before the meat goes in. 2. Submerge the turkey breast fully in the brine. Refrigerate for a minimum of 12 hours. Wild turkey is lean and dries out fast — don’t skip this step. 3. Remove the breast from the brine, rinse it off, and pat completely dry with paper towels. Let it sit uncovered in the fridge for 60 minutes to form a pellicle (tacky surface that helps smoke stick). Then coat with 2 tablespoons olive oil and apply the rub: 1 teaspoon kosher salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, and 1/2 teaspoon dried thyme. Mix the rub together first, then apply evenly all over. 4. Preheat Oklahoma Joe’s Bronco smoker to 250°F. 5. Place the breast directly on the grate. Smoke at 250°F until the internal temp hits 160°F. For a wild turkey breast this is ~2 hours depending on size. HOWEVER, don’t go by time, go by temp. 6. Pull the breast off the smoker at 160°F. Let it rest at least 15 minutes — it will carry over to 165°F. Don’t slice yet. 7. For thin deli-style slices for a club sandwich, refrigerate for at least 2 hours or overnight. Cold meat slices dramatically better and thinner than warm meat. Or if you can’t wait…. Dig in!".