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first wild turkey

post #1 of 13
Thread Starter 
i got my first turkey after 3yrs of trying and plan to smoke it is it any differnt than store bought bird i have had wild turkey jerky so it was kinda hard to tell if it was gamey or not my better half is put of really easy by gamey meat wondering if there is anything i can do to help it out any and all help is most welcome
post #2 of 13

Beau, morning.... wild turkey,(feathered kind), can be dry and tough....  If you pluck it, put some compound butter under and on the skin for moisture and flavor.... If it's skinned, find some caul fat and wrap the seasoned bird with it.... http://en.wikipedia.org/wiki/Caul_fat     

 

I've had wild turkey others have cooked....  tough and dry but flavorful.....   gravy would have helped those birds....  

 

As far as cooking, I don't know but would try my own turkey at a low temp for a long time... to 165-170 IT....   at least once until I found a new technique.... 

There are many folks on the forum that hunt and cook turkeys.....  hopefully the will see this thread and help us both out.....    Dave

post #3 of 13
Thread Starter 
ok i breastd it out skinless whats caul fat? i am way familur with the non featherd cork stopperd kind would brine help would like eating as enjoyable as the hunt
post #4 of 13
Quote:
Originally Posted by beaummiler View Post

whats caul fat?

Caul fat is the thin membrane which surrounds the stomach internal organs of some animals, such as hogs, cows, sheep, and pigs, also known as the greater omentum. It is often used as a sausage casing and to encase fegatelli (Italian), Sheftalia (Cypriot), faggots (English), or pâté[1] or crépinette (French). Caul fat is also known as Lace Fat, mesentery, crépine or fat netting.
post #5 of 13
Thread Starter 
can you buy it at a store or does it need to come from the animal you are butchering
post #6 of 13

Personally I would make it easy, and just smoke the breast (wrap it in bacon).

The rest of a wild turkey is useless (IMO), as the legs are nothing but inedible slivers.

 

 

Bear

post #7 of 13
Thread Starter 
ya i only kept the breast anything wrapd in bacon has to be good
post #8 of 13
I smoke a couple of wild turkey breasts every year at duck camp. I use a buttermilk brine overnight, then like Bearcarver said wrap the breast in bacon. I set up my Kamado Kooker for indirect heat at 325° using lump charcoal a few cherry chunks for the smoke. Cook until the breast reaches an internal temp of 165°, very moist and not gamey at all. This is always a big hit and usually draws quite a crowd grilling_smilie.gif
post #9 of 13
Thread Starter 
i like smoken turkey i just dont want to mess thiss up i dont like harvesting thing if i cant eat it i dont hunt to hang dust collecter i havent fussed over cooking something in a long time is the wild turkey stringy or anything else Dave thank you for educating me on caul fat
post #10 of 13
Here is the buttermilk brine recipe that I use. It is out of Jeff's newsletter from thanksgiving 2011


Jeff's Buttermilk Brine for Poultry
Ingredients:
1 gallon buttermilk
1 gallon water
2 cups kosher salt
6 TBS Jeff's rub recipe

If you don't have Jeff's rub recipe use your favorite rub, however Jeff's rub and BBQ sauce are both excellent. Well worth the price.
post #11 of 13
Thread Starter 
thank you Toby for the brine recipe planning on smoking my wild turkey tomarrow if there are any other tips i would love to hear them
post #12 of 13
Quote:
Originally Posted by beaummiler View Post

thank you Toby for the brine recipe planning on smoking my wild turkey tomarrow if there are any other tips i would love to hear them

Well, how did you turkey smoke turn out?
post #13 of 13
Thread Starter 
iliked it was a dry not to bad good samichs my little girl was pumped about "best turkey ever" might brine it a lil longer next time but had good flavor
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