I think that out of all of the wild game that’s out there, some of the most misunderstood is turkey. I won’t dive into all of my feelings right now on how or why I feel this way, but I will say that a common misconception is that turkey breasts are flavorless and dry. And contrary to what many people think, that’s the furthest thing from the truth if you prepare it correctly. The same is true for most things, isn’t it?
Because turkey is so lean, the method in which you prepare it is critical. Placing it in a brine for a day does wonders to help keep the bird juicy and will make it drastically more tender on your plate once cooked. And although this method isn’t rare among poultry and pork Culinarians, it hasn’t been as widely broadcasted within the wild game world.
Brines vs. Marinades: How are they different?
For the longest time, brining baffled me. Why would I want to place something in a watery looking bath for a day when I could place
it in a bowl of thick and flavorful looking marinade? The easiest way to think about the difference between the two is that a brine helps to keep a sufficient amount of moisture within the meat, while breaking down fibers, which result in a juicy and tender end result. I should also mention that brined meat tends to cook a little quicker. A marinade on the other hand is all about adding flavor to meat, while making it tender at the same time. Moisture vs. flavor.
So, if you’re sitting there with some fresh turkey in the freezer from this past season (first of all, congratulations), here’s an easy recipe to boost your inspiration to prepare more gobbler dishes, other than waiting for Thanksgiving!
Ingredients for the Brine:
- 1 lemon, peeled
- 1 orange, peeled
- 1/4 cup of Oregano (fresh if you have it!)
- 2 Tbsp whole peppercorns
- 4 garlic cloves, peeled
- 1 bay leaf
- 1/3 cup Brown sugar
- 3/4 cup Kosher salt
- 5 cups water
Ingredients for the Rub (Combine all Ingredients):
- 1/4 cup of Extra virgin olive oil
- 1 Tbsp cracked pepper
- 1.5 Tbsp smoked paprika
- 1 Tbsp chili powder
- 1 dash of cayenne pepper
Optional Ingredient:
- 2 Tbsp of Honey
Directions:
To make the brine, add all ingredients to a pot and bring to a boil. Once all of the sugar and salt is dissolved, remove from the heat and let cool. It’s important to let the brine cool completely before adding to the turkey, otherwise the meat will begin to cook.
Based in Austin, Texas, Mike Reeber is a wild game chef and the author of NortheasternBowhunter.com. Originally from the Northeast, Mike has always been an avid bowhunter who pursued deer and turkey across the hardwood ridges of Upstate New York for over two decades. After many years of seeing the same wild game recipes prepared, Mike decided to pursue his culinary passion and began to develop recipes that showcased the beauty of wild game. After relocating to the great state of Texas with his wife, Brianne, in 2015, Mike quickly found himself immersed in the lifestyle of being a Texas hunter. When he’s not in the kitchen testing out a new recipe, you can most likely find Mike hunting in South Texas or traveling to interesting destinations with his wife. Mike is also a contributing writer for the Texas Trophy Hunters Association.
