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smoking a wild turkey

Discussion in 'Wild Game' started by bassrat, Aug 24, 2006.

  1. bassrat

    bassrat Fire Starter

    rec. a wild turkey from a friend, want to smoke it in the gas smoker, do you have to brine it, can you inject it like when you deep fat fry one?
    this is a great fourm, so much knowledge
  2. cajunsmoker

    cajunsmoker Master of the Pit OTBS Member

    Wild turkey is 100% different than tame turkey. No white meat, all dark meat even the breast. I have always cooked mine in the oven. If I was going to smoke it I would brine it.
  3. larry maddock

    larry maddock Master of the Pit OTBS Member

    yo rat dude,
    no matter how i cooked it ...
    i would brine and cure with mortons sugar cure.
    its so easy
    its so good.
  4. bob-bqn

    bob-bqn Smoking Fanatic OTBS Member

    I always hear others talking about drinking theirs. [​IMG]

    Wild birds tend to have more dark meat and less fat than domestic ones because they get a LOT more exercise. Exercise is what makes the meat dark and since most domestic animals spend little or no time flying we're accustom to see white meat in the breast. I read an article on it once but can't recall the scientific aspects of it.

    Since it is leaner, I've heard of folks using butter or bacon as a fat suppliment to keep the meat moist while cooking.
  5. Dutch

    Dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member OTBS Admin SMF Premier Member

    You can always drape sliced bacon over the breast and "pin" in it in place with some toothpicks. I'd use a fattier bacon and use the leaner stuff for breakfast.