hey welcome to backwoods gourmet today we're gonna show you how to smoke a turkey breast a wild one at that y'all stay so if you ever eat a wild turkey before you'll know that there's two things that it is not tinder or moist okay that's something we've kind of grown used to eatin grocery store Birds and factory factory raised and processed birds where they inject them full of you know everything in a bag on world bras and butter and fats and whatever and then they grow these these genetically modified hybrid birds that have a huge breasts on them and gain more weight lalala well turkey is just that wild turkey raised in the woods eaten whatever he can find but the one thing the wild turkey has going for it is it really tastes like Turkey you ain't never eat turkey till you've eaten wild turkey so we're gonna like do a couple of little backwoods gourmet tricks to bring a little fat into the cooking process and we're gonna marinate it to help of that juiciness so here are the things you're gonna need to make this dish first of all a couple turkey breasts now if you don't have Wild Ones goodbye you a young turkey breasts whole one debone it be skin it here we got a whole pack of bacon got a little brown sugar your sabelo merit marinate that's just a generic stuff you can find this all over the country it's in your ethnic aisle if you can't find it we may already marinated these three hours in that mode all right gonna need some Seminole swamp seizing this is fire in the swamp furnace Walt a little spicy version of the Seminoles Palm season and some plastic wrap I say the first thing we're going to do with these breasts here just give them a good coat of the Seminole swamp seeds on both sides I'm sure you don't have any skin or feathers or anything like that on them this is a pretty big boy right here seeing a picture of him pretty good-sized bird all right so this is gonna be a smoked dish still using a barbecue rub we're going to use the Seminole swamp and then we're just gonna give it a little bit of brown sugar on the outside only I'm gonna do that on the inside that'll kind of caramelize and will help to hold it yeah it's also gonna put a little bit of moisture out of the firm those up a little bit well we're making our bacon wrap nice um I'll show you how to make the bacon wrap we do this all time over here but if you hadn't seen it before keep me from having to run you to a different video so yeah we're gonna start out piece of plastic wrap on the table and we're gonna ride alternate your ends of your bacon first we're gonna round up and down and this is regular bacon this is a low-sodium bacon we get we're kind of looking at how big our breasts are dare to you so you want to make this long enough to completely wrap them so how many strips of this you do depends on how big of a critter you're trying to wrap with them I think it's gonna be just about in that on that direction so what I'm gonna do is next I'm gonna take every other piece fold it down every other piece pathway you gotta fold it down halfway come back the other way and lay your other piece of bacon right up next to it then you can fold it back over top of it now we'll come and grab the ones that we didn't go back last time bring them over top them with that I've only had two fat in that way that on that piece so we're gonna have to fat into other direction this is just help to keep it all squared but you see we're ever going here now and see how that's coming together as we now we get back into our original ones we sold it fill them back and we'll put the bigger end of our bacon strip or Dassault Natan it back and forth so you see how quickly you can make that's about half of the weave right there we can put one more strip right up here at the top but we'll wait on that see I'll go ahead and finish the rest of it and we'll be show you how to put it on the JK so our bacon weave is completed we just want to pet press it down real nice and tight and that kind of helps it all like get tons done together a little bit it makes it in your ear squishing it out and tightening up the beef so it's a complete fills them kind of all the gaps take your time with it get it rolled up in that cell of famous I wish somebody would actually make one of these things with a cutter on it that work right the end with all that aside once you get them wrapped up in yourself aim with the bacon wrap on them go ahead stick them in the freezer about 10-15 minutes hard and that bacon up firm up your meat and it will be ready to put it on the smoker okay we got our smoker about 275 you see right here on the gauge this was actually a fairly accurate not really but it's not super important 250 275 s where he wants your smoker I just put another batch of chips on it right here's our turkey breasts that have been hanging in the freezer there about the last 45 minutes so I'm gonna gently handle them and unwrap them this cooling them off see now that I've got it there where the original bottom was I should be able to work that right out of there my bacon stays in place another one chilling that bacon down the firm's up to everything makes this a lot easier to do well that seems I'd be your side that's down as that cooks it'll seal up the scene already err on the good old weber smokey mountain time for lid [Applause] so I brought these over to the table here and we got them loosely wrapped in aluminum foil we won't last some of the heat get out of these so stop cooking at this point about being the worst thing we can do with any kind of poultry especially the breast is overcook it time for the plate backwoods gourmet style gonna put a little bit of our this is uh Maggie sweet chili sauce what we use to glaze the glaze the turkey with gonna drag that out right there to the tip of the plate just like beautiful turkey breast I just want everything where you can see it and the night just glides right through that beautifully weights what we are looking for waterside pick some purple cabbage and then we got some green cabbage from the store sauteed off on some cast iron over there put there right there there you go bacon-wrapped wild turkey breast folks well it's a hard time of the day to film here this sun's starting to set winds blowing like crazy just give it a try so you know that marinade really comes through give it a lot more juiciness it's nice and moist and that bacon fat you know when that bacon starts to render down and into the meat brings along the smokiness with the only thing I would do to that right now just a little more seasoned on the outside right at you know serving Tom just to perk up the salt a little bit for me but all in all that is pretty dang I'm awesome right there especially for a good old wild bird hey thanks for watching - back with score me if you like what we're doing please hit that like button right down there to subscribe to our channel we wish you would hit that button right there to see another 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