Discussion in 'Poultry' started by hillbilly g, Apr 18, 2013.

  1. Last weekend a buddy of mine shot a wild turkey and gave me the boneless and skinless breasts. Anyone have ideas on how I should prepare it???
  2. nozzleman

    nozzleman Smoking Fanatic

    De-bone it and slice it up into strips and chicken fry it with your favorite seasonings applied.
  3. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    I feel you will defiantly need a Brining. A good rub would also help...

    After that, Smoke the thing [​IMG]  ...

    J.J.'s Families Favorite Brine

    1/2C Kosher Salt

    2T Paprika

    2T Gran. Garlic

    2T Gran. Onion

    2T Dry Thyme

    2T Black Pepper

    1C Vinegar (Any)

    1-11/2Gal Cold Water to cover Chix

    1/2C Brown Sugar, Optional

    1T Red Pepper Flake Optional

    Mix well and Soak the Bird over night or up to 24 Hours.

    Remove the Chix, rinse if desired and pat dry with paper towels.

    Place in an open container in the refrigerator overnight or up to 24 hours for the Skin to dry.

    This will give a crispier skin when Smoking or Roasting...

    Bubba Chix Rub -J.J.'s

    1/2C Raw Sugar

    2T Paprika (I use Smoked if I'm just Grilling)

    1T Cayenne

    1T Gran. Garlic

    1T Gran. Onion

    1tsp Black Pepper

    1tsp Wht Pepper

    1tsp Allspice

    1tsp Bell's Poultry Seasoning or Thyme

    Mix well. You can put directly on the skin or mix with Butter, Oil or Bacon Grease and rub on and under the Skin.

    Reduce Cayenne to 1teaspoon if less heat is desired.

    Also, since the Wild version will be leaner, I would (IMHO), wrap it in Bacon as a moisture retainer. You could remove it in the last hour to get some more color on the Breast.

    Oh, and as you are enjoying that  , be sure to give us some Q-view [​IMG].

    As always , have fun and...
  4. seenred

    seenred Smoking Guru Group Lead OTBS Member

    I've never done a wild turkey before...but I'm interested in seeing how this goes.  Please post your results when you cook it.


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