Get your gobbler and transform his breasts into this sweet, thin-sliced deli meat—perfect for a charcuterie board or sandwiches.
INGREDIENTS
2 wild turkey breasts
Water
Maple syrup
1 cup kosher salt
1/2 cup brown sugar
2 tsp. whole black peppercorns
1 tsp. garlic
4-6 black cardamom pods
INSTRUCTIONS
Sharpen fillet knife to trim undesirable textures from turkey breasts.
Prepare brine by boiling salt, brown sugar, peppercorns and black cardamom pods. Stir constantly until salt and sugar are dissolved. Remove brine from heat source and cool with ice cubes.
Submerge turkey breasts in brine and place in fridge overnight (8-12 hours). Add more cold water to brine if necessary.
Remove turkey breasts from brine, rinse and pat dry with paper towels.
Smoke turkey breasts in a pellet grill on low smoke (220 degrees). Use temperature probe and cook until internal temp reaches 140. Wrap meat in foil, drizzle with maple syrup, and cook until internal temp reaches 160. Remove from grill and place in fridge until cool and firm.
Use meat slicer to thinly slice smoked turkey breasts.
Vacuum seal if you want to save deli meat for later.
