Stuffed Smoked Wild Turkey Breast

Menu PartEntree
Cuisine TypeAmerican
stuffed smoked turkey breast

Source: Recipe courtesy of Hi Mountain Seasonings

With a combination of brining, smoking and stuffing, this barbecued turkey breast by Hi Mountain Seasonings is anything but dry.


2 skinless wild turkey breasts

1 packet Hi Mountain Seasonings Game Bird and Poultry Brine Kit (or your favorite seasonings/brine)

rib rub seasonings, to taste

1 apple, peeled and cubed

1 onion, peeled and cubed

4 Tbsps. butter, divided into 4 equal pieces

olive oil, as needed 



1. Mix brine seasonings with 1 gallon water in non-metallic bowl. Add 6 cups of ice to the brine. Place a brining bag in a large pot and add the turkey breasts, face down. Pour the brine mixture over turkey and place in refrigerator for 24 hours.

2. Remove turkey breasts from brining bag, rinse under cold, running water, then pat dry with paper towels. Air dry for at least 30 minutes.

3. Lay turkey flat on cutting board. With sharp knife held parallel to cutting board, cut a pocket into turkey, leaving a section uncut, like a hinge, on the thicker side of the breast. 

4. Stuff half of cubed apple and onion inside the pocket and repeat with the second turkey breast. Season with spice rub. Place 2 slices of butter in each pocket. Fold turkey breast over to seal the pocket. Brush both sides with olive oil, then season with more spice rub.

5. Preheat a wood pellet grill with a smoke/grill option to 200 degrees. Smoke for 30 minutes. After 30 minutes, increase heat to 350 degrees. Look for an internal temperature of 165 degrees. Remove turkey and let rest for 20 minutes before slicing and serving. 


A meat thermometer is essential for this recipe.

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