Smoked Stuffed Turkey Breast

Turkey season is upon us and we think you’ll really like this way to prepare a wild turkey breast.

Ingredients:

• 2 skinless wild turkey breasts
• 1 packet Hi Mountain Seasonings Game Bird and Poultry Brine Kit
• Hi Mountain Seasonings Rib Rub
• 1 apple, peeled and cubed 
• 1 onion, peeled and cubed
• 4 tbsp butter, in 4 1-tbsp slices
• olive oil

Brining:

1. Mix one pouch of Hi Mountain Seasonings Game Bird and Poultry Brine with 1 gallon of water in a non-metallic bowl. 
2. Add 6 cups of ice to the brine. 
3. Place the brine bag in a large pot and add the turkey breasts in the brining bag breast side down.
4. Pour the brine mixture over the turkey.
5. Place the turkey breasts in the refrigerator to brine for 24 hours. 

Roasting:

1. Remove the turkey breasts from the brining bag, rise under cold, running water and pat dry with paper towels. 
2. Air dry the turkey breasts for at least 30 minutes. 
3. While the turkey breasts are air drying, cube the peeled apple and onion. 
4. Lay the turkey breast flat on a cutting board. With a sharp knife held parallel to the board, cut a pocket into the turkey breast leaving a section uncut – like a hinge – on the thicker side of the breast. 
5. Stuff half of the cubed apple and onion inside the pocket of the first turkey breast and season the mixture with Hi Mountain Seasonings Rib Rub.
6. Place 2 1-tbsp slices of butter on top of the apple/onion cubes inside the turkey breast pocket.
7. Fold the turkey breast over to seal the pocket. 
8. Brush both sides of the turkey beast with olive oil and season all sides of the turkey breast with Hi Mountain Seasonings Rib Rub.
9. Repeat with the second turkey breast.
10. Preheat a wood pellet grill that has a smoke/grill option to 200 degrees.
11. Smoke the turkey breasts for 30 minutes. 
12. After the 30 minutes of smoking, increase the heat to 350 degrees and continue grilling until the turkey reaches an internal temperature of 165 degrees. 
13. Remove the turkey breasts from the grill and let them rest for 20 minutes before slicing and serving.

Note: Use a meat thermometer to make sure the internal cooking temperature has reached 124F.