Updated: May 12, 2021
Cook Time: 3.5-4 hours
1 skinless wild turkey breast
1 tbsp BBQ rub of choice
1 tbsp butter
1/2 cup of chicken broth
1/2 stick of butter, melted
1 Tablespoon Worcestershire sauce
Sauce (*Divide recipe in half if you don’t want leftovers*)
1 cup ketchup 3/4 cup peach preserves
1/2 cup brown sugar
1/2 cup apple cider vinegar
1/4 cup whiskey (I used Jack Daniels)
2 tbsp minced garlic
2 Tablespoons molasses
2 Tablespoons BBQ Rub
Salt and Fresh Cracked Black pepper
Preheat smoker to 250°F
Trim any fat or silver skin from turkey breast. Rinse then pat dry with a paper towel.
Combine ingredients for injection in a bowl. Poke a hole and move the needle into different positions as you push out the injection mixture into the turkey. Try making as little holes as possible with getting the juices in as much of the breast as possible.
Season the turkey breast with barbecue rub on both sides.
Place the turkey breast directly on the smoker. It can take up to 3 and a half to 4 hours for the temperature to reach 165° depending on the size of the meat. At the half way mark, take the breast and place in aluminum foil, top with 1 tbsp of butter, then wrap, leaving it slightly open at the top to vent.
Once the temperature reaches 165°F, remove from smoker and open the foil. Let sit for a few minutes before cutting.
While the turkey is cooking, prepare the sauce. Add all ingredients to a medium saucepan and bring to a boil. Once boiling, reduce to a simmer and allow to simmer for 20 minutes.
Lather the cooked turkey in the barbecue sauce and serve.
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