• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Fresh turkey

guruatbol

Meat Mopper
177
11
Joined Dec 8, 2013
Yesterday my Son-in-Law brought home a 12# turkey he butchered at a friends house.  It was grass fed so to speak.  They raised it on scratch, bugs and veggie clippings among whatever else it found to eat in their back yard.

That being said it had a way different texture and taste than commercially grown turkeys.  The dark meat was super dark and the white meat was more like wild duck in texture.

It was kind of rubbery.

I smoked it at 225 in my mes 30 with apple wood.

Did I do something wrong to get this type of texture or is it just due to the fact it is a home raised bird that may even have been a cross between one of the many wild turkeys here?

Mel
 

chef jimmyj

Epic Pitmaster
Staff member
Moderator
OTBS Member
SMF Premier Member
Group Lead
18,938
3,337
Joined May 12, 2011
Nope, you did nothing wrong. The meats are darker because the bird was getting more exercise than commercial birds. The texture was because of the more active muscles as well. I would venture a guess the Flavor was much more intense as well. People pay a high premium for truly Free Range Turkeys. In the future a brine would help with juiciness and tenderness along with making sure it is not overcooked. look for an IT of 165-175°F in the Breast and Thighs and you should be fine...JJ
 
Last edited:

guruatbol

Meat Mopper
177
11
Joined Dec 8, 2013
Thank you, I am glad I didn't screw up.  We did brine it.  We'll have to see how other things home grown come out.

Mel 
 

Latest posts

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.