smoking a wild turkey

Discussion in 'Poultry' started by ty stromquist, Apr 22, 2008.

  1. ty stromquist

    ty stromquist Newbie

    My buddy brought me a 12 lb young jake that I told him Ill smoke for him. Never done a turkey before but done everything else. Im researching the forums right now to get some ideas but if someone can give me a good recipe or any tips before I dive in it would be appreciated.

    Ill be brining it for about 24-48 hours.

    Then I have some hickory wood left. Im thinking about using that unless I can come up with some apple or pecan somewhere here in town.
  2. mcp9

    mcp9 Meat Mopper

    keep in mind that they make beer can turkey holders. im a fan of the chicken. turkey probably be just as good.
  3. ron50

    ron50 Master of the Pit OTBS Member SMF Premier Member

    Brining is the way to go. I usually brine mine overnight, 48 hours would probably be too long.

    You might want to inject some brine or apply juice, butter, etc. into the meat. I don't usually as the brine leaves it plenty juicy.

    Some will tell you that it doesn't pay to go low and slow with poultry and you won't get crispy skin etc. that you should smoke it at a higher temp.

    My personal experience is that poultry benefits from low and slow just like fattier pieces of meat. As a result I do my birds at 250 these days.

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