How to Grill Wild Turkey Breast to Perfection

Grilling wild turkey breast can seem intimidating. Many people shy away from cooking wild game thinking it will be tough and taste gamey. But with the right techniques grilled wild turkey breast can be succulent, juicy and bursting with flavor.

In this comprehensive guide, we’ll walk through everything you need to know to grill wild turkey breast like a pro. From brining, to marinating, to monitoring temperature, we’ve got you covered with tips and tricks to take your grilled wild turkey to the next level Let’s get grilling!

Choosing and Preparing the Turkey Breast

Wild turkey breast can be purchased from specialty meat markets, ordered directly from local hunters, or harvested yourself during turkey hunting season. Look for breasts that are fresh, not frozen. The best size for grilling is about 1.5 to 2 pounds.

Trim off any excess skin, fat or tendons with a sharp knife. Rinse under cold water and pat dry with paper towels. Pounding the breast to an even thickness will allow for even cooking. Use a meat mallet or rolling pin to pound it to about 1 inch thickness.

Brining is Key

The secret to incredibly moist and flavorful grilled turkey breast is brining. Brining involves soaking the meat in a saltwater solution before cooking. This allows the turkey to absorb moisture and seasoning, ensuring it stays juicy and packed with flavor, even after exposure to the hot grill.

Make a simple brine by dissolving 1/2 cup kosher salt and 1/2 cup brown sugar into 4 cups hot water. Add aromatics like peppercorns, allspice berries, thyme, rosemary or citrus slices. Cool completely then submerge turkey breast in brine, refrigerating 8-12 hours. Rinse and pat dry before grilling.

Infuse Flavor with a Marinade

While brining ensures moisture and seasoning inside the meat, marinating does the work on the outside. Use an acidic marinade to tenderize and add tons of flavor. Good marinade bases include citrus juices, vinegars, yogurt or wine.

Build flavor with garlic, shallots, herbs and spices. Consider ingredients like ginger, mustard, chili paste or soy sauce to layer in delicious umami savoriness. Whisk together marinade ingredients, coat the turkey breast fully and let sit 30 minutes up to overnight.

Master the Grill

The key to great grilled turkey is maintaining an even, moderately hot temperature of about 350-450°F. Have all vents open for proper airflow. Use a grill thermometer near the grates to monitor temperature. Add or subtract coals as needed. Another option is using a 2-zone fire, with direct and indirect heat areas.

Thoroughly oil the grill grates right before putting the turkey on. This prevents sticking. Grill over direct heat 5-7 minutes per side until nicely seared. Move to indirect heat, close the lid, and finish cooking to an internal temperature of 165°F, about 15-25 more minutes. Baste with reserved marinade during the last 5 minutes only to prevent burning or undercooking.

Rest and Slice for Maximum Juiciness

Never cut into the turkey right off the grill! Let it rest at least 10 minutes, tented loosely in foil. This allows juices to redistribute evenly throughout the meat before slicing. Use an electric knife or very sharp carving knife to cut across the grain into thin slices. Serve warm with any reserved pan juices drizzled over the top.

Cooking Tips and Tricks

• Use a digital instant-read thermometer to monitor doneness precisely. Insert into thickest part of breast, away from bone.

• Add soaked wood chips, chunks or pellets to coals for smoky flavor. Good woods include hickory, apple, cherry or mesquite.

• Grill slowly over medium heat. High heat will cause toughness and dryness. Don’t let flames lick meat directly.

• To prevent drying out, spritz with apple juice or cider while grilling over indirect heat. Apply glazes only at very end.

• Leftovers make amazing sandwiches, salads, flatbreads, omelets or turkey hash the next day!

Flavorful Marinades and Rubs

Playing with flavors through marinades, rubs and glazes is part of the fun of grilling. Here are some delicious combinations to try:

• Lemon-Herb Wet Rub: Mix zest of 2 lemons with juice of 1 lemon, minced garlic, rosemary, thyme and olive oil. Rub over turkey breast before grilling.

• Mexican Dry Rub: Combine chili powder, cumin, oregano, cayenne, garlic powder, salt and brown sugar. Rub on turkey breast before grilling.

• Asian Marinade: Whisk soy sauce, sesame oil, rice vinegar, grated ginger and garlic. Marinate turkey 2-12 hours.

• Mediterranean Marinade: Marinate turkey in a mix of olive oil, lemon juice, oregano, basil and red wine vinegar overnight.

• Bourbon Glaze: Melt butter with maple syrup, bourbon, brown sugar and cayenne pepper. Brush over turkey last 5 minutes of grilling.

Perfect Side Dishes

A beautifully grilled turkey breast deserves some stellar accompaniments. Here are some easy sides to complement the flavors:

• Grilled seasonal veggies like zucchini, peppers, onions, potatoes, corn or eggplant

• Fresh green salad with cherry tomatoes, feta and balsamic vinaigrette

• Quinoa salad loaded with corn, black beans, peppers and avocado

• Roasted broccoli or Brussels sprouts with garlic and Parmesan

• Buttery mashed sweet potatoes

• Honey-glazed carrots

• Cranberry sauce or relish

• Warm rolls or cornbread

Conquer Grilled Wild Turkey Breast

As you can see, with a few simple tricks like brining, marinating and monitoring temperature, you can become a pro at grilling incredibly delicious, juicy wild turkey breast. We hope these tips give you the confidence to fire up the grill and enjoy more wild game meals. Let us know how your grilled turkey turns out! Dig in and savor the flavors of the grill.