1/4 cup bourbon 2-3 pounds wild turkey breast
1/4 cup bourbon
2-3 pounds wild turkey breastcut 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.