The ideal savory and sweet combination: a smoked & glazed wild turkey with roasted vegetables. 

– Ingredients –

2 lb wild turkey breast (also a great recipe for a whole turkey – adjust based on weight)

1 cup water
¼ cup kosher salt
1 tablespoon brown sugar
3 large garlic cloves
3 coins ginger
5 large fresh sage leaves
1 tablespoon fresh thyme leaves
1 tablespoon fresh rosemary leaves
½ tablespoon whole cloves
½ tablespoon anise seed
zest from ½ orange

For Smoking
6 red potatoes, quartered
3 large carrots, roughly chopped
1 red onion, quartered
½ cup water
5 large garlic cloves, smashed
handful fresh thyme sprigs
handful fresh rosemary sprigs
5 fresh sage leaves, roughly shredded
½ tablespoon whole cloves
½ tablespoon anise seed
zest from ½ orange

½ cup brown sugar
¼ cup water

– Tools –
Weston Vacuum Sealer + Gallon Bag
Weston Smoker
wood smoking chips
foil pan
basting brush

Brine Turkey
Combine brine ingredients in a medium saucepan and bring to a boil. Stir to dissolve the salt and sugar. Remove from heat and allow to cool.

Once cooled, place the turkey into a Vacuum Sealer Bag, pour the brine over the turkey, then vacuum seal. Refrigerate overnight.

Soak woodchips for 30 minutes. Preheat the Smoker to 250°F with the water bowl filled.

Remove the turkey from the bag, then rinse under cold water for about five minutes to remove excess salt. Place the potatoes, carrots, onions, and garlic into the foil pan. Lay the turkey over the vegetables. Pour the water into the bottom of the pan. Sprinkle in the herbs and orange zest.


Once the Smoker is preheated, place the pan of turkey onto a middle rack. Smoke for 3 hours, or until the internal temperature of the turkey is 165°F and the vegetables are soft throughout.

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Preheat your oven to 400°F. Mix together the sugar and water until uniform. Use a basting brush to completely coat the top of the turkey, as well as the tops of the vegetables. Place into the oven for 10 minutes, or until the glaze has set. Serve.

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Originally Published on Weston’s blog.