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Dry Wild Turkey Breast

post #1 of 6
Thread Starter 

Hey Everyone, 

 

Not sure what went wrong....I smoked a wild turkey breast.  The night before, I injected and rubbed the meat.  I ran the MB40XL at about 240 degrees.  About 4 hr in the meat temp read 140 degrees but it looked DONE!  I took it out and it was bone dry. I was going to pull at 165 but never got that high.

 

Any thoughts?

post #2 of 6
Turkey beast for 4 hours at 240 degrees?
And the internal temp was only 140?
Something sounds off? Possibly your therm?

I did turkey breast on friday, they took 2.25 hours at 225 degrees to hit 165 internal
post #3 of 6

Yep, verify the Therm in the meat is accurate. Wild Turkey is just not that big. I've had big domestic breasts go 3 hours or less...JJ

post #4 of 6

 Do a boil test  and/or get a good reliable Thermometer:

   --OR --

 

700

 A great addition to your cooking equipment...

post #5 of 6

Remember also that wild turkey breasts are not like store boughts. They are usually very lean and dense. I always either injected them or wrapped 'em in bacon or something to add some juice. Pheasants are even worse. I wasn't too familiar with brining at the time, but it could also put some moisture in the meat.

post #6 of 6
Thread Starter 

Thanks everyone.  I was thinking it was something to do with the thermometer.  Even failures taste good sometimes icon_biggrin.gif

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