When the game hits the ground, we start thinging about how it’s going to look on the table. This is our go to recipe for our spring turkeys. Hope you enjoy!
Brine:
1 cup brown sugar
1/4 cup salt
2 T black pepper
4 cup cold water
2 lb turkey breast and deboned thigh tied with skin on.
Soak in brine and weight down so meat is completely submerged. Refrigerate for 12-24 hrs. Longer the better.
Rub:
2 T garlic powder
2 T dried onion
2 T black pepper
2 T brown sugar
1 T cayenne pepper
2 T chili pepper
1/4 cup paprika
1 T salt
2 T sugar
1 T cumin
Lightly Sprinkle on top side of breast. Smoke for 5-8 hrs at 180* or till internal temperature reaches 160* remove from smoker and let rest 20 minutes. It will continue to cook and reach 165* internal temperature.
Slice & serve, and refelect on your hunt.