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BRADLEY SMOKER | "Taste the Great Outdoors"

Recipe Discussions => Poultry => Topic started by: armpower on March 19, 2009, 01:07:02 PM

Title: turkey breast ?'s
Post by: armpower on March 19, 2009, 01:07:02 PM
i have a bunch of breasts from wild turkey,  off the bone.   i am going to brine and smoke with apple.

at what temp should i smoke?  and what IT am i after  so they dont dry out??

thanks guys

it feels like spring here today

65 and NICE
Title: Re: turkey breast ?'s
Post by: Mr Walleye on March 19, 2009, 02:42:56 PM
Armpower

I haven't done any wild turkey so all as I can do is direct you...

Here is a couple of links to great looking recipes over on the recipe site.

http://susanminor.org/forums/showthread.php?p=687#post687

http://susanminor.org/forums/showthread.php?p=153#post153

I know a while back there was a discussion on wild turkey and I thought someone had mentioned putting bacon on the rack above for a self basting approach. I'll have to see if I can find that thread.

Mike
Title: Re: turkey breast ?'s
Post by: Mr Walleye on March 19, 2009, 03:12:24 PM
Here's another link for you. It looks like a number of people recommend using a brine first.

http://forum.bradleysmoker.com/index.php?topic=7142.0

Mike
Title: Re: turkey breast ?'s
Post by: Habanero Smoker on March 20, 2009, 02:14:09 AM
Armpower;

If you find a recipe that works, we would like to post in on the recipe site. We don't have many game recipes, and recipes for wild turkey and pheasants seem to draw a lot of interest.
Title: Re: turkey breast ?'s
Post by: armpower on June 05, 2009, 08:09:04 AM
i didnt take any pics  sorry,    but i used a pinapple brine     pinapple juice  brown sugar  salt  garlic bay leaves  ground red pepper and soy sauce.    smoked with apple,  about all i use for anything,  at 190 to 200 to an IT of 160.    the only thing i would change, i would put some bacon on the breasts to see if i could keep the outer layer from getting tough.   the meat was fantastic.

Title: Re: turkey breast ?'s
Post by: OU812 on June 05, 2009, 08:37:42 AM
armpower

What works for me when I do pheasant breast is take the skin from chicken breasts and wrap up the pheasant breasts with it. Keeps the meat from drying out. Dont no why that wouldnt work for the turkey, might take more than one to cover the turkey breast. That way the turkey still taste's like turkey.

Just throughing that out there.
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