Smoked Turkey Lunch Meat Recipe | Wild Game Cook

turkey breast

🥗Healthier: chicken breast

💰Cheaper: pork loin

Chicken is leaner, while pork is often less expensive.

smoked paprika

🥗Healthier: sweet paprika

💰Cheaper: regular paprika

Sweet paprika has a similar flavor without the smokiness.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar is less processed, while white sugar is cheaper.

cure

🥗Healthier: natural curing salt

💰Cheaper: table salt

Natural curing salts are often preferred for health reasons.

Prepare the Hi Mountain Game Bird & Poultry Brine by mixing one packet with 1 gallon of water in a bowl until dissolved.

Submerge the turkey breasts in the brine, ensuring they are fully covered, and refrigerate for 24 to 36 hours.

After brining, remove the turkey breasts from the brine and place them on a cookie sheet with a drying rack, letting them sit uncovered for 24 hours.

Season the turkey breasts on all sides with a low-salt seasoning, tucking the thinner part of the breast for uniform thickness.

Preheat the smoker to 225°F with a smoke setting of 7.

Insert a meat probe into one of the turkey breasts to monitor the internal temperature.

Place the turkey breasts on the smoker rack and smoke until the internal temperature reaches 158°F, checking periodically with a meat thermometer.

After about 2 hours and 40 minutes, remove the smaller breast when it reaches 158°F, and after about 3 hours, remove the larger breast when it reaches 158°F.

Let the turkey breasts rest after smoking, allowing the internal temperature to rise slightly.

Slice the turkey thinly for lunch meat, adjusting thickness according to preference.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens