- 10 Posts. Joined 8/2015
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Wild Turkey Breast
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Hello. Welcome. I see this is your first post. Please take some time and swing over to Roll Call and introduce yourself so that we may give you a proper "Hello". All info you can provide us with such as smoker type, location and so on will help us answer any questions you may have, and pictures help a bunch. As for your question:
OFF the wall and thinking out of the box: two different meals. For the cubes: Smoked turkey chilli. In an aluminium disposable tray smoke the cubes. HOT fire! You may need a little oil. BIG smoke! Doesn't matter if white smoke; it won't be in there that long. Get the flavor in. Half cook it and then do your thing for chilli. On the smoker or on the stove. I don't know where you are and what you consider "chilli". That doesn't matter. So long as it is what you like. I think it would work.
Option 2 would be to grind it or very finely chop it and use it in a stuffing in a chicken. Just my ideas. Keep Smokin!
That is exactly the kind of ideas I'm looking for! It doesn't look like the "mesh bag" idea is going to work out... all the potato and onion bags we have laying around are made from some sort of plastic. Hate to risk melting it and ruining a pile of meat. I'm REALLY liking the chili idea.
The whole breast is trussed on the left and the cubed pieces in a doubled stainless tray on the right. Everything was brined overnight and the cubed pieces tossed with a dry rub. They've been smoking with pecan on the Traeger for about an hour.
Oh... MY! The trussed and smoked breast was fantastic!! But as awesome as it was, the cubed breast in the smoked gravy stole the show! It was indescribably delicious! You are correct, b-one... It would have made an amazing pot pie! My only criticism would be to, next time, cut back on the brine time for the cubed pieces. An hour or so would be plenty. It was on the edge of being too salty. The whole breast was perfectly brined, though.
Hi Jerry. Looks GREAT! ALL is possible. Rip the box up! I caught that "prickly pear syrup". FINE idea! I haven't tasted prickly pear anything in almost 30 yrs.. Syrup I never tried but jelly was some good stuff. OLD memories. Glad it all work out so well. One for your recipe book! Keep Smokin!