Wild turkey is quite lean compared to the birds from the frozen food section of the supermarket. One of the easiest ways to add juiciness to wild turkey is to harness the magic power of bacon fat! The first step is to bag a tom with a Maxus II. Next, cut the breast into 1-2 inch chunks. Season the meat with your preferred rub (Hardcore Carnivore is highly recommended!) and wrap each piece with half a strip of bacon. Place each piece, with the seam side down, on a rack above a drip tray and bake at 375° F for 30 minutes or until the bacon is crisp. This recipe goes great with jalapeño ranch or queso.