Planning on smoking some...

bigronhuntalot

Fire Starter

Original poster

Feb 6, 2008

59

10

• Feb 7, 2008

• #1

... Boneless,Skinkess Wild Turkey Breasts. Does anyone have any recommendations on a marinade or rub to use? Also would I need to wrap in bacon to help retain moisture?


I will be smoking them in an electric Bradley Smoker with cherry bisquettes and maybe one hickory bisquette toward the end.

What do you say?

Thanks

 

fireguy

Smoking Fanatic

Jan 17, 2008

823

10

Husker Country

• Feb 7, 2008

• #2

I just did one the other day and it turned out great.

I took the 2 fillets and injected them (W/ 1/2 cup tender quick to 4 cups water).Rubbed all sides with lowrys, put garlic, onion, red pepper, and Jalepenos sandwiched in between the breast, and pinned the edges together with tooth picks and then smoked.

It had a great flavor, and wasnt to hot, unless you chomp down on a bit of red pepper.

 

bigronhuntalot

Fire Starter

Original poster

Thread starter

Feb 6, 2008

59

10

• Feb 7, 2008

• #3

Wow, Just got done with supper and the Wild turkey was a big hit. I did half of the breast marinated in Zesty Italian and the other half was injected and rubbed. Both were tender, juicy and flavorful. I could get carried away with smoking stuff. LOL

 

walking dude

Gone but not forgotten. RIP

SMF Premier Member

Aug 5, 2007

6,480

18

Des Moines, IOWA

• Feb 7, 2008

• #4

brine all poultry..........least in this house................

 

bigronhuntalot

Fire Starter

Original poster

Thread starter

Feb 6, 2008

59

10

• Feb 9, 2008

• #5

I plan to brine the next one and appreciate the heads up.

Looking forward to some more secrets.

 

smokey jeep

Newbie

Feb 15, 2008

15

10

Louisville Ky

• Feb 16, 2008

• #6

I soak mine overnight in a mixture of Buttermilk & spicy Mrs.Dash. Let set out for about 1hr before smoking, sprinkle on some more seasoning, cover with a layer of Maple flavored Bacon and smoke at roughly 200 for 1hr, then cover with a layer of Bibb Lettuce for the second hour and raise temp to 225 to finish. When the meat reaches 165 I remove it & double wrap it for a 30 minute resting period. When it is done resting, I remove the lettuce & slide it under a broiler to crisp the bacon.

I serve it with a Rice dish & Salad.

 

ron herbowy

StickBurners

Jun 21, 2007

63

10

OXFORD,ALABAMA

• Feb 16, 2008

• #7

Try allegro marinate here the site address http://www.allegromarinade.com/

 

roscoe dog

Fire Starter

Feb 27, 2008

51

10

• Feb 27, 2008

• #8

I did a wild turkey breast a couple of weeks ago. What I did was to butterfly the breast, then put a layer of spinach and lettuce, then put some feta cheese, mozzarella cheese, and a little cheeder cheese, on it and then rolled it up and wrapped with bacon and slow cook on the grill for a couple of hours. Came out real moist and very good.

 

vlap

Master of the Pit

OTBS Member

SMF Premier Member

Aug 17, 2007

1,770

10

Bradenton, Florida

• Feb 27, 2008

• #9

I prefer a brine in all my poultry. Simple or complex a brine will add moisture and flavor.

 

smoke_chef

Smoking Fanatic

SMF Premier Member

Feb 22, 2008

620

14

Marble Falls, AR

• Feb 27, 2008

• #10

What does the lettuce do?

 

vlap

Master of the Pit

OTBS Member

SMF Premier Member

Aug 17, 2007

1,770

10

Bradenton, Florida

• Feb 27, 2008

• #11

The lettuce was part of a stuffing. I would think it would add a good deal of moisture.