Ahhhhhhhh...2 hours cold smoke with apple pucks (just the generator activated) then into a 350 oven for 1 1/2 hours yielded a delicious smoke wild turkey - yes, a wild turkey bagged up here in the wild Northwest! Turkey and homemade rosemary rolls (yeah, I made those too!)
Brined it overnight in 4 gallons of water - 2 cups salt; 1 cup brown sugar; 2 tablespoons peppercorns and 2 bay leaves - soaked it for 16 hours, drained, patted dry, smoked and stuffed with sliced apples inside.
"A mans got to know his limitations"
Sounds delicious, Fuzzy! We used to get a small flock of wild turkeys wandering through our yard 4 or 5 years ago but I haven't seen them for awhile. Maybe someone had your idea for dinner. How are you enjoying the new location, now that you've lived there for a year or so?
T2
WTG, Fuzzy! How does wild turkey compare with the store-bought variety?
John
Newton MA
<font color="black"><font face="Arial">I'm happier than a pig in slop gang! I love it up here! Wild Turkery for those of you who don't know is quite leaner than the store bought pumped up variety - drier (you really need the brine) and leaner. Now that I've had several under my belt, I'm finding that I prefer the wild turkey to store bought. My wife though, she still likes her store bought birds better.</font id="Arial"></font id="black">
"A mans got to know his limitations"