Honey Mustard Grilled Wild Turkey Breast
Summertime is grilling season! There’s no better time to pull out a gobbler breast from hibernation and let the smoke roll. But not so fast …
Grilling wild turkey is all about moisture retention. Rush the process with no forethought and you’re bound to end up with a heap of shoe leather. You worked hard to bring home a bird, so now it’s time to transform that prized protein into a trophy meal.
There are a handful of tricks to keep your turkey meat juicy and tender. The acidic properties of a marinade provide a quick and easy way to get it done. In this case, we keep it extremely simple by drenching the breast in apple cider vinegar – a great complement to the fiery flavor of hardwood smoke.
Ingredients
1 wild turkey breast
Apple cider vinegar
Garlic powder
Onion powder
Ground black pepper
Honey
1 small jar of Grey Poupon Country Dijon mustard
Instructions
1. Trim meat with sharp filet knife to remove undesirable textures.
2. Use meat mallet to pound out turkey breast into flat sheet, approx. 1 inch thick.
3. Submerge breast in apple cider vinegar and marinate for 1 hour.
4. Remove breast from marinade, pat dry and rub with mixture of garlic powder, onion powder and black pepper.
5. Score breast with filet knife in criss-crossed pattern on each side, approx. 1/4 inch deep.
6. Rub breast with even, liberal mixture of honey and mustard, making sure to penetrate knife scores.
7. While breast is resting to reach room temp, fire up your grill to 350 degrees.
8. Grill breast until internal temp reaches 120 degrees. Cover with foil and finish to 150 degrees.
9. Pull from grill and let rest in foil for 5 minutes.
10. Slice to order. Serve with extra honey mustard and choice of sides.