Stuffed wild turkey breast

[bigpuddin43]

well thawed out a turkey breast from a bird I killed this spring and after doing chicken breast stuffed with bacon and cheese in the oven the other night I thought hey this would be good on the smoker.  here is the start it is currently at 160 gonna pull it at 170 and wrap for 20 minutes

 

 

[bigpuddin43]

A little dissapointing.  Good flavor though I think next time I will go with apple wood rather than mesquite.  Also really dry.  I think next time I will stuff with cheese then wrap with bacon and then cook too 160.  I pulled it at 166 instead of 170.  I hope it turns out better next time.  The flavors seam good a little strong on the smoke flavor which is a first for me on the bradley smoker.  So I think going with the apple wood next time wrapped with bacon maybe it will be juicier next time.  any hints on what went wrong is appreciated.

 

[whistlepig]

I have eaten wild turkey. There is no fat in it and it is a dry meat although the flavor is fantastic. Even domestic turkey can turn out dry if it isn't brined first. After I brined my first turkey I'll never go back. I use the Slaughterhouse Brine.
 

 

[fracwilt]

we smoked 4 wild turkey breasts a couple weeks ago on my friends smoker(SFB, with wood for fuel). he brined them overnite with water, salt, sugar, brown sugar. seasoned them then wrapped in bacon before hitting smoker. kept smoker temp around 250 for around 4.5 or 5hrs. we sprayed them with apple juice once per hour. a couple of the breasts got a little overdone and slightly dry. the other two were amazing, tender and juicy! i can't remember what IT was, think it was 160 or 170. we used mostly red maple, a little ash, and a little oak.