Wild turkeys

MPTubbs · January 17, 2010, 08:58:29 AM

OK you smoke'n guru's put on your thinking caps!

I have 3 turkeys in the freezer and all I keep off the birds are the breast and thighs.

Am lazy so they are skinless. (pull'n feathers sucks)

How would a proud Bradley owner smoke these with lots of juices inside and not make jerky out of them?

Mike.

Quarlow · January 17, 2010, 09:00:50 AM

BACON wrapped!!

MPTubbs · January 17, 2010, 09:06:58 AM

Quote from: Quarlow on January 17, 2010, 09:00:50 AM
BACON wrapped!!

OK sounds good!

What do you think about injecting also?

Tenpoint5 · January 17, 2010, 09:29:42 AM

Bacon wrapped sounds perfect!! I would brine the breasts to keep the moisture in there. then maybe make a pastrami type thing out of one. I believe Habs has done some with his pastrami recipe that is on the recipe site. If I remember right he used salt on one and cure on the other and the one with cure tasted more like pastrami.

FLBentRider · January 17, 2010, 12:28:35 PM

Maybe Brined AND bacon wrapped.

squirtthecat · January 17, 2010, 12:29:09 PM

... and injected with Creole Butter.

MPTubbs · January 17, 2010, 01:30:41 PM

I was thinking Creole Butter to inject.

Didn't even think about bacon wrapped.

Thanks guys.....I will brine for a bit and then inject and wrap.

Smoke for 2 to 3 hours with apple. I have some pecan....what do most of you use pecan for?

Man....your all not gonna believe this. As I was typing this I hear a crash in the kitchen.....wife just dropped one of my bottles of CT! >:(

The hounds like it!

RickWL63 · January 17, 2010, 01:36:50 PM

Mike, neighbor, tell me how they turn out. I didn't get a turkey this year. Stalked up on a gang of about 40 birds while bowhunting, but never got within good range. Will try again for Spring Turkey.

Condolences on the bottle of CT. Haven't used any pecan yet.

Rick

Habanero Smoker · January 17, 2010, 01:39:58 PM

Quote from: Tenpoint5 on January 17, 2010, 09:29:42 AM
Bacon wrapped sounds perfect!! I would brine the breasts to keep the moisture in there. then maybe make a pastrami type thing out of one. I believe Habs has done some with his pastrami recipe that is on the recipe site. If I remember right he used salt on one and cure on the other and the one with cure tasted more like pastrami.

I have made pastrami out of turkey breast, but I've only posted a thread on this forum. I had plan to experiment with it more and then post it on the recipe site, but never got around to it.

I don't have time to do a search, but the recipes are on this forum. The outcome was alright, but not great.

FLBentRider · January 17, 2010, 05:43:09 PM

Quote from: MPTubbs on January 17, 2010, 01:30:41 PM
I have some pecan....what do most of you use pecan for?

I like pecan on beef, pork and turkey.

MPTubbs · January 17, 2010, 06:15:59 PM

Quote from: FLBentRider on January 17, 2010, 05:43:09 PM
Quote from: MPTubbs on January 17, 2010, 01:30:41 PM
I have some pecan....what do most of you use pecan for?

I like pecan on beef, pork and turkey.

OK FLB...pecan it is.

Got a whole box and never tried it.

FLBentRider · January 17, 2010, 06:39:24 PM

It's sorta like "hickory lite"

Quarlow · January 17, 2010, 11:32:12 PM

Mesquite-Very strong
Hickory-strong
Oak-strong but not overpowering
Pecan-mild version of Oak
Maple-Mild
Cherry-Mild & fruity
Apple-Mild, fruity with a slight sweetness
Alder-Light with a hint of sweetness

OU812 · January 18, 2010, 07:42:56 AM

To me Pecan is a mild version of Hickory.

I use pecan on almost everything but bacon (Hickory) brisket (Oak)

MPTubbs · January 23, 2010, 07:41:54 AM

Took these 3

Brined over night, injected and rubbed.

Wrapped in bacon.

I had a bonus in one of the bags.....a grouse breast!
And into the smoker they went.

At what IT should I pull these birds?

Wild turkeys

squirtthecat