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Kind of a stupid question.

post #1 of 10
Thread Starter 
If im smoking a wild turkey breast do I need to take it to the same temp as regular turkey? With the meat being different texture and the breast being dark meat just made me wonder. Sorry for the stupidity.
post #2 of 10
GREAT question .............sorry i can't answer
but POINTS for you
post #3 of 10
I would think so. The guidlines for poultry are the same for all birds.

Its not a stupid question either.

Good luck with your gobbler!
post #4 of 10
I agree with Capt Dan poultry is poultry don't forget to post us some Qview
post #5 of 10
i agree dudes..........temps is temps.........it may FINISH up faster........but temps is temps
post #6 of 10
they cook up just like the store bought byrds..except to me..not as tasty. and a little .no, a lot tougher. but it should be good. I like to slice it thin, put on a roll with mayo maters and lettuce..
post #7 of 10
I think I'd give it a run through a brine, smoke it up, slice it for sandwiches and take a nap. Enjoy that bird.
post #8 of 10
Not a problem, ask all the questions ya wan't! Smoke it just like any other poultry, however, I might wrap with some bacon ta kinder help with that dryness that wild turkey can get.
post #9 of 10
Sorry if this is a stupid answer, but I'd temp it at 170 being that its dark meat breast. I know thats where reg poultry dark meat is considered done.... First post!
post #10 of 10
I assume the breast hasnt any skin on it.

We did an entire wild Turkey a few weeks ago and we put our trimmed brisket flat fat between the breast meat and the skin. We did it at the fun cook at Eagle Park.

We then injected the bird with a mixture of butter, poulty rub, pepper, lowreys and coke.

We then poured the excess mixture between the meat and skin of the bird.

The bird turned out excellent, nice and moist.

I would inject the breast and probably lay some bacon on it to prevent it from drying out.

Goog luck and let us know how it turned out.
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