Smoked Wild Turkey 


2 pounds turkey breast and deboned thigh, tied with skin on (if you don’t have skin, you could wrap in bacon) 
1 cup brown sugar 
¼ cup salt 
2 tbsp cracked pepper 
4 cups cold water 

BBQ Rub: 
2 tbsp garlic powder
2 tbsp onions, dried
2 tbsp black pepper
2 tbsp brown sugar
1 tbsp cayenne pepper
2 tbsp chili powder
¼ cup paprika
1 tbsp salt
2 tbsp sugar
2 tbsp cumin, ground


In large glass bowl mix brown sugar, salt, pepper and water. Add turkey to brine for 12-24 hours. Remove turkey roast from brine, discard brine. Preheat smoker to 180-220 degrees. Rub turkey roast with BBQ rub. Place turkey roast on smoker skin side up. Smoke five to eight hours or until internal temperature reaches 150-155 degrees. Remove from smoker and let rest 10 minutes. Slice and serve with your favorite side. 

 — Jeremiah Doughty, founder of “From Field to Plate” 

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