Time to eat wild turkey.
One of my summertime favorites is cedar planked turkey breast. Here in Wisconsin cedar trees are considered a native invasive because they turn the soil acid and use a lot of water. Foresters encourage editing cedar out of hardwood stands this provides me with ample opportunity to acquire 10-12 inch red cedar logs which are kept under the overhang of the shed so that direct sunlight will not over dry them. When a disk of cedar is required for cooking, I saunter out, fire up the chainsaw and cut the disks about an inch thick. Unlike the over-dried, thin store-bought planking wood these fresh cut cedar disks do not require soaking.
One half wild turkey breast with the silver skin and wing tendon removed. Use a Jaccard type meat tenderizer to perforate both sides of the turkey breast to facilitate penetration of the marinade.
- 1 cup soy sauce
- 1 cup white wine, white vinegar or balsamic vinegar
- One quarter cup sugar (I prefer brown sugar)
- 3 Tbsp. Lemon juice or one lemon
- Two clove garlic smashed or diced
- One sweet onion sliced thin
Combine all ingredients, place in a ziplock freezer bag and shake the bag a bit to dissolve sugar.
Marinade the turkey overnight then drain, rinse and set aside to dry while you prepare the grill.
The method will result in tender, moist wild turkey breast meat that can be eaten with your favorites sides or sliced thin for use in sandwiches and snacks.
Other woods can be used to plank turkeys such as oak, hickory or apple. If you don’t have a wild turkey a domestic turkey from the grocery store can be cooked using this method.