Wild turkeys

squirtthecat · January 23, 2010, 07:48:24 AM

How is that Cabela's "All Purpose" seasoning?
I always buy their 'Tequila Lime'. I tried the 'Garlic + Beer' and it was a bit strange..

MPTubbs · January 23, 2010, 08:01:12 AM

Quote from: squirtthecat on January 23, 2010, 07:48:24 AM

How is that Cabela's "All Purpose" seasoning?
I always buy their 'Tequila Lime'. I tried the 'Garlic + Beer' and it was a bit strange..

Well it's got salt, onion, rosemary, celery seed, dill seed, fennel seed, pepper, bell peppers, oregano, tumeric and spice in that order.

This is my first time using the all purpose seasoning.

When tasting it you can really taste the celery and dill seed and boy does it smell good.

Smoking with pecan and boy does that smoke smell good!

Would you happen to know at what IT the birds should be pulled?

A dial meat thermometer says poultry should be 180*...I think that's to high.

squirtthecat · January 23, 2010, 08:41:06 AM

Cool, thanks! Might have to pick one up...

I take 'non wild' turkey to an IT of 160*, then I foil it and let it rest a bit.

Can't speak about the wild stuff.

MPTubbs · January 23, 2010, 09:28:46 AM

Remember these are "pieces" and not the whole bird.

Someone told me once that dark meat cooks faster than white meat.....any truth to that?

P.S. The double element set up is working great!

15 pounds on turkey, 3 pounds of bacon and vent wide open.....hit my 220* with ease after loading.

Outside temp 40* and it's all taking place in the garage.

MPTubbs · January 23, 2010, 11:30:14 AM

After 3 hours of pecan

KevinG · January 23, 2010, 11:32:08 AM

Looking Good!

MPTubbs · January 23, 2010, 04:00:49 PM

Hey all.... does poultry have a stall point also?

My birds have stalled around 158*. Tower temp is 225*.

Been right around those temps now for 1 1/2 hours.

KevinG · January 23, 2010, 04:33:54 PM

I'm not sure how long you've had it in there, but I cold smoked mine and it was over 10 hours before I hit 160. I haven't tried hot smoking like you're doing, but I imagine it'll take a while to get it up there.

classicrockgriller · January 23, 2010, 05:24:41 PM

Quote from: MPTubbs on January 23, 2010, 04:00:49 PM
Hey all.... does poultry have a stall point also?

My birds have stalled around 158*. Tower temp is 225*.

Been right around those temps now for 1 1/2 hours.

Tubbs, I would re-insert the probe.

You might be in a pocket or something.

MPTubbs · January 23, 2010, 05:58:52 PM

CRG....did that about 5 times in both breast. Didn't make a difference.
It acted just like a stall, after it hit 160* the temp started to rise and pulled the birds out at 165* IT.

Just got done feeding and heres some pictures.

Bacon sure was good. And had smoke flavor all the way to the breast bone.

Legs and thighs were real tough.......but that's what you get with the wild ones.

OU812 · January 25, 2010, 09:04:21 AM

Looks good Tubbs

Them wild turkeys do to much time walking and running around for the legs to be any kind of tender for me.

After the smoke I through the wings and legs in a pot of water and simmer them till they fall off the bone and make turkey noodle soup out of them.

MPTubbs · January 25, 2010, 09:57:43 AM

Quote from: OU812 on January 25, 2010, 09:04:21 AM
Looks good Tubbs

Them wild turkeys do to much time walking and running around for the legs to be any kind of tender for me.

After the smoke I through the wings and legs in a pot of water and simmer them till they fall off the bone and make turkey noodle soup out of them.

And that's exactly what I had planed OU!

OU812 · January 25, 2010, 10:40:36 AM

When making the soup pull the turkey out and let cool then chop and dont put it back in till all the other ingredients are done. If you keep the meat in the pot the hole time you will have shredded turkey and not chopped.

Just throwing this out there.

MPTubbs · January 25, 2010, 10:56:13 AM

Got ya! ;)

seemore · January 25, 2010, 11:37:40 AM

MPT, those look great!!!
Mrs S
I've never had grouse - may have to try it sometime.....