Brined Grilled Wild Turkey Breasts
If you have ever tried cooking wild turkey on the grill, you know that you can quickly turn a would-be delicacy into a piece of inedible turkey jerky.
The secret is to brine the turkey beforehand. The brine process seals the pores and prevents the loss of moisture from the breast while cooking.
One-half turkey breast
3 crushed cloves of garlic
1 cup Moore’s Marinade
1 cup Worcestershire sauce
1 cup Coke or Pepsi
1/4 cup extra virgin olive oil
Salt and pepper, to taste
Make the brine solution by adding one cup of salt to one gallon of water in a plastic mixing bowl. Soak the half-breast in the brine overnight. Slice the turkey breast into half-inch steaks about the length and width of a cell phone. Mix the Moore’s Marinade, Worcestershire Sauce, Coke or Pepsi, olive oil, finely chopped garlic and the salt and pepper in a bowl. Submerge the steaks, making sure each is coated. Refrigerate for one to two hours.
Remove from the refrigerator about 20 minutes before cooking. On a grill, set on medium-high heat. Grill the steaks about 3 to 4 minutes on each side until the pink disappears. Cut the turkey into bite-size pieces, and serve over wild rice.