Just afraid it might be too lean and dry out.
Nice idea to include capers on a charcuterie board! I usually stick to olives/pickles... but will add capers next time.I do all of my wild turkey in the smoker now. I use a brine that consists of...
water
maple syrup
pickling salt
pickling spice in cheese cloth
apple juice
white and brown sugar
let sit in fridge for at least 12 hours and rinse before putting in smoker.
Smoke can be just as important as the brine, I always use apple mixed with alder wood. I use a Bradley smoker and set temp at 275F. Key is not to cook to fast but make sure breast are fully cooked. Once cooked I cut breasts into portions that I would use at one time and vacuum seal.
Cut thin and serve with crackers and cheese.
Here is how we serve our homemade treats, smoked salmon, smoked turkey, smoked canned salmon mixed with wasabi and put on crackers with capers, goose summer sausage. Home made charcuterie board to boot.
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