Grilled Wild Turkey Breast with Citrus Honey Glaze
Lean wild turkey breast gets grilled low and slow over indirect heat, then finished with a sticky, savory-sweet orange-honey glaze for a bright, summery way to celebrate the harvest.
Ingredients
- Wild turkey breasts (or store-bought turkey breasts)
- Orange juice, high-quality pulp-free
- Honey
- Soy sauce
- Optional: salt, pepper, or your favorite poultry rub
Instructions
- Fire up your grill and set it to medium indirect heat. Place a shallow pan of water on the grates or under the meat to create a moist cooking environment.
- Place the turkey breasts on the grill, seasoning lightly with salt and pepper if desired. Close the lid and let them cook through with indirect heat.
- While the turkey grills, whisk together orange juice, honey, and soy sauce. Aim for a thick, syrup-like consistency so the glaze clings to the meat instead of dripping off.
- When the turkey reaches an internal temperature of about 155°F, liberally baste the breasts with the glaze. Continue cooking until the internal temperature hits 165°F, allowing the glaze to caramelize into a golden crust.
- Remove the turkey from the grill and let it rest on a platter for 5-10 minutes to retain juices.
- Pour any remaining glaze over the turkey before carving so every slice is coated in citrus flavor.
Cook’s Notes
Keep the glaze thick rather than watery so it caramelizes on the meat instead of running into the coals; a shallow water pan under the turkey is key to keeping lean game breast from drying out on the grill.
Ingredient Swaps
Store-bought turkey breast works just as well as wild turkey if you didn’t harvest one this season, and maple syrup can stand in for honey in the glaze if needed.
Serving Suggestions
Slice and serve warm alongside sautéed morels, grilled wild asparagus, or nutty wild rice to soak up extra glaze for a full ‘wild’ plate.
Storage & Reheating
Store leftover turkey in an airtight container in the refrigerator for up to 3-4 days; reheat gently in a covered skillet or low oven with a splash of extra glaze or broth to keep it moist.
Common Questions
How do I know when the turkey is done without overcooking it?
Use a meat thermometer and pull the turkey once it hits 165°F internally; basting at 155°F and letting it finish cooking helps the glaze caramelize without drying out the meat.
Can I make this recipe with regular store-bought turkey breast?
Yes, the glaze and grilling method work equally well with store-bought turkey breast, though wild turkey tends to be leaner so watch it closely to avoid drying out.
Why is the water pan important for grilling turkey breast?
Lean turkey breast can dry out quickly on the grill, so a shallow pan of water on the grates or beneath the meat creates a moist environment that helps keep it juicy through indirect heat cooking.