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I'm not going to try and pass this recipe off as my own, but it is a **** good one! I used this recipe to smoke the breasts from the tom I shot last week. I did not vary too much from it, although I did dust with onion and garlic powder after brining. I brined in vac bag for 4 days. Also, I smoked at 200 degrees and it hit 160 after 2 1/2 hours, so less time than advertised. Next time I will baste with honey every half hour instead of 45 minutes.

Best smoked turkey I've had...

https://honest-food.net/smoked-turkey-breast-recipe/
 

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I have not yet hunted turkey. I see a bunch here and there. They would probably be there if I were hunting them. That said I’ve found wild turkey to be tastier than the store or farm bought variety.
 

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I generally prefer the thigh meat slow cooked with a mushroom gravy, but this is a keeper recipe. So dang tender and juicy I was surprised.
 

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That looks great. I may try that myself. Wild Turkey can be tricky to cook. I love it fried. Roasted it can be dry and tough. That smoked bird looks pretty juicy.
 

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