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
I always hear others talking about drinking theirs.
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.