turkey breast — one you shot or you can use one from a store if needed
Start your grill — gas or charcoal will work — and maintain a medium indirect heat. Place a pan of water in the grill to help keep the heat moist. Once your heat is ready and your pan is in place, place your turkey breasts on your grill. You can leave plain or season as desired. Create a glaze using orange juice, honey and soy sauce. You can adjust the amounts to your taste but the trick is to avoid using too much orange juice. You want your glaze to rest on the breasts when you baste them and not just run off. Once the breasts are nearly done, coat each with the glaze and finish cooking. When done, remove the breast, place on a platter and pour any remaining glaze over the top.
Conservation warden with the Wisconsin Department of Natural Resources
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