Wild turkey!

[Smokeville]

Hello all,

Just heard my daughter's boyfriend bagged a 26lb wild turkey. It will be split up among the other hunters so I don't know what parts we will get.

I've smoked many farmed turkeys but never a wild one. Any thoughts on how best to smoke it?

Regards, Rich

[TMB]

Wild turkey is hard to deal with other than frying.   BUT, I have brined them for 24 hrs with whiskey added in the last 8 to 10 hrs 

A simple brine of salt, sugar, a few spices and at least 1 gal of water and 750 ml of Jack should do it

3/4 salt
3/4 sugar or brown sugar
add any spice you think would be good
Mix all in a large bucket. Large enough for the meat to sit in.  Then set in the fridge for 12 to 14 hrs, after that tim is up add the whiskey and mix up. The whiskey seems to remove the gamey taste

Smoke till 165 IT

[Smokeville]

Thanks, TMB. That brine is pretty much the same as I use for grocery store turkeys except adding the Jacks. 750ml!! Sounds like a plan.

Rich

[TMB]

Thanks, TMB. That brine is pretty much the same as I use for grocery store turkeys except adding the Jacks. 750ml!! Sounds like a plan.

Rich

Looking forward to seeing it smoked.   

[RedJada]

 I have had wild turkey once. Cooked in the oven just like a store bought. Best turkey I ever had.

[Smokeville]

We will have to see what parts he brings home. I asked my daughter to put dibs in for a breast and thigh.

Rich

[TMB]

We will have to see what parts he brings home. I asked my daughter to put dibs in for a breast and thigh.

Rich

One thing I have heard of but have not tried is this.   For the thighs (only) add 1/2 cup of pineapple juice to the brine about 1 hrs before smoking.  I was told it takes the toughness out of the meat and will also tame the wild flavor

NOTE : No more than 1 hr before because the acid starts to break the meat fibers down, I would go 1/2 hr if I was going to try it for the first time

Hope it works for you

[JONNYK]

I just did boneless skinless breast 2 weeks ago, although I didnt do leg/thigh. Don't usually keep them unless its a 2 yr old or younger for deep frying. Since it was first try, I did one side with a dry cure, and the other in brine, and left overnite. Even though I rinsed the dry really well, it still was more salty than the brined. Followed the recipes on Bradley site, using mesquite. Turned out great. I don't find wild turkey gamey, rather more like a good free range chicken. What I would do different next time? Watch internal temp more as the thinner part of breast was over done. Don't know if one side was "B-cup" and other was "C ". The thing I might try is putting both breasts together and tying a la roast.

[Smokeville]

Well, what I got was 1/2 of a breast, which is still pretty big since it came from a 26lb bird....

It's frozen, so when the time comes to try it, I will post some photos....

Thanks, everyone.