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Recipe: Smoked Wild Turkey Deli Meat

by Josh Dahlke

Content Director MORE FROM Josh

Get your gobbler and transform his breasts into this sweet, thin-sliced deli meat—perfect for a charcuterie board or sandwiches.

meat-worksharp


FEATURED GEAR

smoked-turkey-gearWork Sharp
For the field: Benchstone Knife Sharpener
For the kitchen: E5 (electric kitchen countertop sharpener)

MEAT!
10-inch Meat Slicer
Pro External Vacuum Sealer

Camp Chef
Pursuit 20 Portable Pellet Grill

SHOP MEAT! PRODUCTS &
USE CODE MEATWEEK TO SAVE 10% SITEWIDE

(offer valid October 10-30, 2021; chamber vac, 50 lb. mixer, and 500-watt grinder not included)

 

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

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INSTRUCTIONS
Sharpen fillet knife with Work Sharp E5 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 Camp Chef pellet grill on low smoke (220 degrees). Use Camp Chef 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.

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