I have 2 wild turkey breasts (skinned), and I was wondering the best way to smoke them (ex.wood flavor, time, temp.)? Also what can I do to keep the meat from drying out, since they have been skinned?
P.S. I think that the info. ya'll offer is priceless. Thanks to everyone for sharing your smoking wisdom!
I coat with olive oil, salt and pepper and smoke with maple, apple, or cherry. Sometimes a lay some bacon strips over it. Of course mine have been store bought birds vice wild. Should be similiar though.
w8n4rut;
Welcome to the forum.
Wild turkey breast is much leaner and tougher then commercial turkey, so I would definitely brine them first.
For some brine recipes, check out the recipe site.
http://www.susanminor.org/forums/forumdisplay.php?f=13
I brined and apple smoked a jake this spring.......Didnt last long, thats for sure.
Had to fight the wife and kids for the cold leftovers too!
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Thanks for all the great input. I will try soaking turkey in brine before smoking. Thanks again!