Question

gobbledot

Meat Mopper

Original poster

Mar 2, 2008

271

10

East TN

• Apr 2, 2008

• #1

Hey I am lucky enought to have 2 big fresh wild Turkey breast

. They are skinned/boneless and I was wondering what would be a good way to fix them in the good ole smoker, or are they a good way beings I skinned they? Thanks..

 

mossymo

Master of the Pit

OTBS Member

SMF Premier Member

May 30, 2007

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1,799

Glenburn, North Dakota

• Apr 2, 2008

• #2

I think wrapping some bacon around them will help prevent them from drying out and add some good taste to them.

 

gobbledot

Meat Mopper

Original poster

Thread starter

Mar 2, 2008

271

10

East TN

• Apr 2, 2008

• #3

I am going to do a couple butts the same time and I thought about putting the butts on top and letting them drip on the turkey. Is that a good idea too? Thanks...

 

pigcicles

Master of the Pit

OTBS Member

SMF Premier Member

Nov 25, 2006

2,533

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Home

• Apr 2, 2008

• #4

Brine em 4 hrs or so, bacon wrap them, and baste em with garlic butter until they are done. That would be the way I might do em.

 

minn.bill

Smoking Fanatic

SMF Premier Member

Oct 13, 2007

477

10

minnesota

• Apr 3, 2008

• #5

sounds mighty good but i might tend to inject the butter

 

bbq bubba

Master of the Pit

OTBS Member

Feb 12, 2007

3,646

12

new baltimore, mi

• Apr 3, 2008

• #6

That wouldn't hurt.

Now that sounds good!!

 

mulepackin

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Dec 27, 2007

1,328

13

Central Montana

• Apr 3, 2008

• #7

I sure agree with the bacon wrap. I smoked a whole skinned wild turkey that I had brined like I do domestics. It turned out very tough and just about inedible. I hate plucking though