My brother and nephew both shot turkeys today and want me to smoke the breasts for them. I have never smoked a turkey much less a wild one so I am wondering if there is anything special, aside from brining, that should be done with them. Is injecting something to consider? The meat will be skinless and I am wondering what can be done to keep them from being chewy on the outside. I am guessing that an internal of 170* should be the finished product. Is low and slow the correct way to do them? 190*-210*? Should they be foiled?
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4/15/10 at 1:16am