I adapted this recipe from the cookbook “Salt, Fat, Acid, Heat”. The reviews of this book are actually true, if you are just learning how to cook or if you are a chef in a three-star Michelin restaurant you’ll learn something from it. There is so much useful information in this book, even if it is not slated for wild game cooking. One of the first recipes in the book is a turkey brine. I wanted to give it a shot, but I had to change it to account for the active lifestyle of a wild turkey. Using a brine on a pen raised, saline infused turkey, requires a much shorter brine time. A wild turkey struts around the woods worrying about coyotes, wild hogs, hunters, and basically every other predator in the woods, and in turn requires a much longer brine time to account for the toughness. I also added some extra flavor and heat to the recipe. After brining, I roasted the turkey, and you can kind find that recipe here. I hope you enjoy!