Foil dinners are all the rage lately. This is a good one for the smoker at home, but it's also not a bad idea for camp!
- Ingredients -
1 wild turkey thigh
Brine
1 cup water
¼ cup brown sugar
¼ cup kosher salt
1 acorn squash, cut into ½ inch cubes
12 oz brussels sprouts, cut in half
4 slices bacon, cut into lardons
- Tools -
foil
Step One | Brine Overnight
Place the turkey thigh into a large
Vacuum Bag, then pour in ¼ cup brine.
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| Turkey thigh vacuum sealed in a brown sugar brine |
In another large bag, add the brussels sprouts and squash, then pour in the remaining brine.
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| Acorn squash & brussels sprouts vacuum sealed in a brown sugar brine |
Vacuum Seal both and refrigerate overnight.
Do I have to brine it? You should, yes. Any food that goes into the smoker can easily become dried out. What's more: turkey, and even more: wild turkey can be exceptionally dry. So it is pertinent that you brine it first to ensure that it comes out of the smoker looking juicier than ever. It doesn't hurt to brine the veggies as well. Trust us, both the moisture and the flavor will be exponentially better if you brine.
Step Two | Smoke
Preheat your
Smoker to 200ºF. Fill the water bowl. Soak wood chips for 30 minutes.
Roll out a large piece of foil. Lay the turkey thigh, acorn squash and brussels sprouts out on the foil. Sprinkle the bacon lardons and butter cubes over the turkey, squash & sprouts. Sprinkle all over with
Mesquite Seasoning.
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| Seasoned turkey and veggies, ready to be wrapped in foil |
Close up the foil and place the packet into the Smoker and smoke at 200ºF for 6 hours or until the turkey thigh reaches 165ºF.
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| Seasoned turkey, sprouts & squash at the early stages of smoking |
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| Toward the end of smoking, the foil will be yellow - that's normal, from the smoke |
That's it - serve!
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| This smoky wild turkey literally fell off the bone when we poked it with a fork. |
