Ingredients
1/2 cup balsamic vinegar
2 tablespoons water
1 tablespoon paprika
1 tablespoon kosher salt
1/4 teaspoon marjoram
2 (1 1/2 - 2 pound) wild turkey breast halves
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
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Advanced fermentation techniques from the world's best restaurant
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As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Glass cruet for table service — vinegar, oil, dressings
Real aged balsamic — drops finish cheese, strawberries, gelato
Advanced fermentation techniques from the world's best restaurant
Advanced fermentation from Noma — lacto, kombucha, vinegar, garum
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combine the vinegar, water, paprika, salt, lemon pepper, and marjoram in a glass jar and shake to blend. place the turkey breasts in a large ziploc bag. pour the marinade over the turkey and carefully seal the bag, removing most of the air. refrigerate for about 12 hours. build an indirect fire in a kettle grill or water smoker and add 3 or 4 water-soaked applewood chunks to the fire. remove the turkey breasts from the marinade and place on the indirect-heat side of the grill or smoker (discard remaining marinade). slow smoke at 225f for about 1 1/22 hours or until a thermometer inserted into the thickest portion of the breast meat registers 165f170f for well done. the turkey will retain a slightly pink color from the slow smoking and the wood. slice and serve.