Garden Salad with Smoked Wild Turkey Breast & Cider Vinegar-Honey Dressing

Smoked Wild Turkey Breast on Garden Green Salad_Photo by Shawn West
Taste of the Wild

 

 

 

 

A recipe Shared by Shawn West # Harvesting Nature

“In May of this year I was able to put my tag on a fine Ontario longbeard, and as soon as I had that gobbler over my shoulder I started planning ways to break the bird down and use him to feed my family and friends. It was very early in the Ontario growing season but I did have a good head start on some greenery in my backyard garden and I decided to do a wild turkey-inspired take on the restaurant staple of a green salad with a chicken breast. I opted to use apple wood for smoking this turkey breast, and I smoked at a relatively high temperature so that the smoke would not overwhelm the natural flavor of the wild turkey.”

Directions for Brining the Turkey Breast

1 wild turkey breast

2 gallons of water

½ pound of kosher salt

¼ cup brown sugar

Brine the turkey breast for 4hrs in the refrigerator, ensuring it remains submerged fully in the brine.  Remove the breast from the brine, rinse it thoroughly, and set on a rack to dry.

Spice Rub Ingredients and Directions for Smoking the Turkey Breast

2 Tbsp brown sugar

2 Tbsp paprika

½ Tbsp. cumin

½ Tbsp. ground coriander

1 Tbsp onion powder

1 Tbsp garlic powder

½ Tbsp ground black pepper

½ Tbsp kosher salt

Combine dry spices. Once the turkey breast has dried, rub it with the spices. Set in the smoker at 300 degrees Fahrenheit for 2 hours or until a meat thermometer indicates that the turkey has reached an internal temperature of 165 degrees Fahrenheit. No peeking while this is smoking! Rest the turkey breast under foil once it is cooked for 15-30 minutes.

 

Salad Components

2 cups garden greens (I had a mixture of arugula, baby romaine, radicchio, and endive)

8-10 cherry tomatoes halved

1 medium cucumber, diced

Feta cheese to garnish

Vinaigrette to Dress the Salad

3 parts Olive Oil

1 part Cider Vinegar

1 part Honey

1 tsp Dijon mustard

Salt & Pepper to taste

Add the liquid ingredients for the vinaigrette to a jar, cover, and shake vigorously until the dressing emulsifies. Quickly chop the greens, add the tomatoes, feta, and cucumber, and drizzle the dressing on the salad. Slice the turkey breast into strips across the grain of the meat and lay it over the salad. Drizzle more dressing over the turkey breast, toss the salad and enjoy. “This dish pairs well with crisp white wine such as Reisling or with a chilled light ale.”
Outdoor News Taste of the Wild Contributing Chef: Shawn West

About the Author of this Recipe

While not a professional chef, Shawn West is a lifelong hunter with a love cooking wild game, who is a Field Staff Writer with www.HarvestingNature.com. Shawn makes his home with his wife & two young sons in Barrie, Ontario, Canada and when not chasing deer, turkeys, or waterfowl he can be found in his kitchen, or behind his BBQ grill. For more on Shawn, visit his blog www.GetOutandGoHunting.com

 

 

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