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Advice on Wild Turkey

My neighbor brought me a wild turkey he just shot and asked if I would cook on my egg. He's already cleaned it, and I have two breasts, two thighs and two legs. I know these are leaner than store bought so I would appreciate any ideas. Thanks in advance for any suggestions.
Extra Large, Large & Medium eggs, Weber Summit gasser, Weber Q. Mankato, MN
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Comments

  • DMWDMW Posts: 6,588
    As shots, neat, or on the rocks. I like it on the rocks myself. Oh, wait, wrong Wild Turkey...
    My Facebook Place where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - Hasty Bake Legacy - Black Stone Pizza Oven - Gasser - 30" Firepit w/SS Cooking Grid
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  • buzd504buzd504 Posts: 1,148

    Rule of thumb, when lean, apply bacon.
    NOLA
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  • CarolinaCrazyCarolinaCrazy Posts: 366
    I cooked a wild turkey once and yes it is much leaner. I would probably brine them to add moisture and give them a good deep seasoning.  Beyond that, smoke it with something light - apple or pecan??  And I go indirect at 350 for _____ ?  Sounds like they are separate pieces? If so you can monitor temp for each, and pull them accordingly at 160-165˚.
    1 LBGE in Chapel Hill, NC - Go Heels!
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  • SGHSGH Posts: 13,360
    buzd504 said:

    Rule of thumb, when lean, apply bacon.
    Or submerge in very deep fat and fry at 350 degrees until done.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.
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  • bo_mullbo_mull Posts: 321
    edited May 2014
    I cooked a wild turkey on my smoker one time, It didn't turn out too good. But I don't like the taste of wild anything except rice. Anyhow we wrapped it in bacon and tried to smoke it. My friend thought it was good but I didnt care for it.

    Cleveland, TN.

    LG BGE, PSWOO2, Stoker WIFI.

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  • pescadorzihpescadorzih Posts: 315
    I cooked a wild turkey once and yes it is much leaner. I would probably brine them to add moisture and give them a good deep seasoning.  Beyond that, smoke it with something light - apple or pecan??  And I go indirect at 350 for _____ ?  Sounds like they are separate pieces? If so you can monitor temp for each, and pull them accordingly at 160-165˚.

    As CC said, Brine it. I did one years ago on my water smoker. I brined it and  smoked it with cherry. It was fabulous.

    SE PA
    XL, Mini max
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  • SteveWPBFLSteveWPBFL Posts: 1,272
    Polished off the last 3-4 fingers of a bottle in the last hurricane we had, that was some ride. 

    Lean wild meat. No experience except a few wild hogs in pre-Eggin' days. But you have an Egg so you can try stuff like this. 

    I would try; leave skin on, of course. Brine. Inject. And smoke it around 250F with something like pecan until reaching desired IT, maybe 160F on white and 180F on dark.

    And opening a new bottle would seem appropriate. Cheers! 
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  • plumbfir01plumbfir01 Posts: 679
    @scooter759 do you have a sous vide?

    I tagged another one this week and fried small strips. turns out really well. Without SV you find yourself at a loss with tough meat on the grill. I have 3 in the freezer and usually SV for 4-6hours at 160 then grill for minutes wrapped in bacon. 
    Beaufort, SC
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  • BLDGMANBLDGMAN Posts: 22
    Cut in small strips across the grain about 1" wide.
    Soak in buttermilk and a few eggs at least overnight, maybe 48 hours, the enzymes in the eggs will tenderize the meat.
    season flour with sage and cayenne pepper, & black pepper
    dredge in flour, fry in peanut oil that's at least 375 degrees until done.
    dip in ranch or honey mustard.

    remove any shot that you fins when slicing.


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  • carolinakidcarolinakid Posts: 15
    Brine 24 hours- coarse salt brown sugar rosemary thyme. Rinse dry well, apply evoo and favorite poultry rub. Cook 250 dome(225) grid. About 3.5 hrs. (depending on size). Slower is better and do not inject. Could baste or use a drip pan with apple juice and water. Slower is better! I like to smoke with apple wood.
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  • Little StevenLittle Steven Posts: 27,285
    As everyone else said brine the daylights out of it. I would consider a butter based injection as well.

    Steve 

    Caledon, ON

     

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  • wpendleggwpendlegg Posts: 136
    I would brine it and roast it at like 350-375.. until that internal temp gets to 165 or 170 or whatever it is supposed to be.

    I would coat it with some butter or oil and rub with fresh herbs... Some rosemary, thyme, garlic, salt, and pepper. Lemon zest. At some point during the cook i'd find a way to spray on some more olive oil or melted butter. If you want to do the leaner pieces on a rack sitting in a pan you can tent it in foil too.

    That's just me, as someone who has never cooked a turkey let alone one on the egg.
    Lubbock, TX
    Large BGE
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  • scooter759scooter759 Posts: 247
    Thanks for all the input. It was too late to brine by the time I finally made up my mind. It was a big turkey and I decided to cook white and dark separately. I injected with homemade chicken stock and cooked indirect at 275 to 300. Pulled dark at 182, took just over an hour. It was dry, but it did absorb some smoke. It was a little chewy but not as tough as I expected. Cooked the breasts to 162 in the thickest part. Those took close to two hours. The thick parts were tender and juicy, even after cooling. As you got closer to the edges it was obviously tougher but good if eaten right away. Rubbed one breast with Tsunami Spin and one with Raging River. Next time I would brine or sous vide.
    Extra Large, Large & Medium eggs, Weber Summit gasser, Weber Q. Mankato, MN
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