Wild Turkey

[Grillin and Chillin]

Has anyone smoked a Wild Turkey breast. If so, how was it prepared, how long did it take, what kind of wood, how much smoke?

Or some of you may have smoked a domestic turkey. How did you prepare it and how did it turn out.

[Habanero Smoker]

If you do a search on turkey, you will find a wealth of informaton, or go to this site http://www.susanminor.org .

[Phone Guy]

I have not smoked wild turkey but I have cooked it. I know it has more moisture then a store bought bird. I also know that they recommend cooking a store bird to 190 deg. I would smoke it to about 180 and pull it and FTC. If you are just smoking the breast make sure you lay bacon directly on the breast. Better yet wrap it with bacon.

[Habanero Smoker]

If you go to Google and type in "smoked wild turkey" (without the " marks), you will get a list of sites. I viewed some, and the instructions are basically the same as for domestic turkey; whether you brine, inject or apply just a rub.

These days the recommended temperature of whole poultry is 165 degrees, measured at the thickest part of the thigh.

[Phone Guy]

I agree 165 is the temp. I must have been thinking of jerky or something.[B)]

[Bassman]

G&C,
I have had wonderful success with domestic turkey breast[:p]. This link will take you to a previous posting.

oops, forgot to post the link[:I]
http://www.bradleysmoker.com/forum/topic.asp?TOPIC_ID=133&whichpage=1&SearchTerms=smoked%2Cturkey%2Cbreasts

also here is a pic.

<i><font color="blue"><b>Jack</i></font id="blue"></b>