Mastering the Art of Grilling Wild Turkey Breast

As an avid griller I’m always seeking new culinary adventures. And let me tell you, grilling wild turkey breast has quickly become one of my absolute favorites. The smoky savory flavor of the meat paired with the satisfaction of cooking something untamed puts it in a league of its own.

If you’ve never tried your hand at grilling wild turkey, don’t be intimidated. With a few simple techniques, you’ll be serving up succulent, crowd-pleasing turkey breast in no time. Let’s get grilling!

Start with Quality Turkey Breasts

Wild turkey can be hunted during spring and fall seasons. If you hunt yourself, start with fresh clean breasts wrapped in butcher paper. You can also purchase high-quality wild turkey breast online from specialty meat shops or local farms.

Look for breasts that are plump and firm with no tears or blemishes on the meat. Wild turkey has darker, richer colored flesh than domestic turkey. The skin should be taut and intact.

The Marinade Makes the Flavor

A flavorful marinade is key for infusing wild turkey with seasoning and ensuring it stays juicy on the grill. My go-to recipe includes

• 1⁄2 cup olive oil
• 4 cloves minced garlic
• 1⁄4 cup soy sauce
• 2 tbsp Worcestershire sauce
• 3 tbsp maple syrup

Whisk the ingredients together until well blended. Place the turkey breasts in a sealable bag or baking dish, pour over the marinade, and refrigerate for at least 2 hours and up to overnight. Turn occasionally to evenly coat.

Prep the Grill for Indirect Heat

To achieve tender, evenly cooked turkey, we’ll use indirect heat on the grill. Arrange the hot coals or gas burners so the turkey sits offset from the direct heat source.

For charcoal, bank lit coals on either side of the grill. For gas, turn on burners to medium or high on one side, keeping the other burners off.

Aim to hold a temperature around 350°F. The grill grate should be oiled and hot before adding the turkey.

Grill Those Birds!

Drain off excess marinade and pat the turkey breasts dry before placing them on the oiled grill grate. Resist peeking too frequently, but do rotate or flip every 8-10 minutes for even doneness.

Cook over indirect heat with the lid closed as much as possible. Shoot for around 30-40 minutes total, until the internal temperature in the thickest part of the breast reaches 155-165°F.

Basting with reserved marinade during the last 5 minutes will help keep the turkey moist and flavorful. Avoid charring the skin completely – it should be golden brown.

Let It Rest Before Carving

Don’t skip this crucial resting period! Allow the grilled turkey breasts to sit for 5-10 minutes before slicing. This allows juices to redistribute through the meat for a juicier finished product.

I tent the turkey loosely with foil while it rests to help retain warmth. Then slice across the grain into 1⁄2 inch thick pieces.

Serving Suggestions for Grilled Turkey

A well-executed grilled turkey breast needs little adornment. I like to pair it with simple sides like:

• Grilled veggies – zucchini, squash, peppers
• Roasted new potatoes
• Coleslaw or potato salad
• Corn on the cob
• Cranberry sauce
• Fresh baked rolls

Leftover turkey also shines in sandwiches, salads, Turkey pot pie, and more. Get creative!

Grilling Tips for Turkey Success

• Allow 1⁄2 pound of turkey per person as a main course.

• Brining is another great way to keep turkey breast juicy.

• If breasts are very thick, cut in half horizontally before grilling.

• Let the grill preheat fully before adding turkey. Consistent heat is key.

• Use a digital thermometer for precise temperature monitoring.

• Resist the urge to press down on turkey as it grills.

Grilling wild turkey breast truly highlights the deep, succulent flavors of the meat. With a little preparation and TLC at the grill, you’ll have everyone gobbling up this tasty dish.

Frequency of Entities:
turkey breast: 14
grill: 10
marinade: 4
heat: 3
breast: 3