Looking for a quick, easy and delicious way to grill up your wild turkey? Try this version rubbed with a sweet and spicy paste that includes bacon, Uncle Josh's sorghum, and bourbon, two of my favorite things.
Since the bacon is ground into the paste, it cooks quickly on the surface of the turkey, leaving a crisp coating that helps the turkey breast retain its moisture.
Serve this one up as an appetizer or a main course. The skewers cook in only a few minutes, making it a perfect recipe for an easy snack at camp or to hold hungry guests until the rest of the meal is ready.
1/4 cup bourbon
2-3 pounds wild turkey breast
cut into strips
4 tablespoons sorghum
3 tablespoons spicy brown mustard
1 tablespoon apple cider vinegar
1 tablespoon kosher salt
1 teaspoon ground white pepper
½ teaspoon garlic powder
½ teaspoon onion powder
2 tablespoons smoked paprika
1 teaspoon cayenne pepper
4 tablespoons packed dark brown sugar
8 slices uncooked bacon cut into small pieces
Bamboo skewers soaked in water
Cut the turkey breast into strips roughly 1 inch by 1 inch by 4 to 6 inches long. Brine for 3 to 5 hours in a mixture of salt, brown sugar and water (2 quarts water, ½ cup salt, ½ cup brown sugar works well).
In a food processor, add the remaining ingredients and process into a paste. Remove the turkey breast strips from the brine and pat dry with a paper towel.
Run the skewer lengthwise through the turkey. Using your hand (you might want to wear a rubber or vinyl glove) coat the turkey well with the paste.
Preheat your Traeger Grill to 400 degrees. Grill the skewers for 5 to 7 minutes per side or until the coating is golden brown and the turkey is just cooked through.
There’s work to do after the trigger is pulled, but the cleaning and the cooking can be fun as the hunt itself. Timber 2 Table is where Realtree’s experts will teach you to skin a squirrel in 1 minute, cape a buck for the wall, grill a delectable wild turkey popper and so much more.