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naked turkey

WoodbutcherWoodbutcher Posts: 1,004
edited 10:50AM in EggHead Forum
A friend of mine shot a turkey and being the lazy guy he is decided to skin it instead of plucking. Anyone ever smoke a naked turkey? I'm worried it might dry out. All help is appreciated.

Comments

  • Capt FrankCapt Frank Posts: 2,578
    My only suggestion would be to lay strips of bacon over it, others may have more or better ideas. B)

    Capt Frank
    Homosassa, FL
  • PhilsGrillPhilsGrill Posts: 2,256
    So that's how they make Turkey bacon.
  • you won't dry it out unless it's overcooked... i might consider some sort of paste with rub, but only for cosmetics.

    might be interesting to try a dijon mustard and herb paste (with salt/pepper).... then 275 for as long as it takes
  • WoodbutcherWoodbutcher Posts: 1,004
    Thanks Jeff. I was thinking of some kind of paste/rub. I think I'll give the dijon mustard a whirl. I'll make sure to post some pics. Do you think brining would help?
  • WoodbutcherWoodbutcher Posts: 1,004
    I thought about bacon or maybe some duck fat.
  • i have never cooked a wild bird. half of me says don't brine, so that you can taste any difference betwen it and a factory bird. ...but the other half says maybe for a little insurance against overcooking.

    might err on the side of insurance... a simple brine. there might be an herb based one.

    the rub could be sage, parsely, rosemary. i think bell's seasoning is basically the 'simon andgarfunkel' mix (parsley sage rosemary and thyme).

    i think if you use fresh, it will be best.

    this is hit or miss though. i'm only speculating. but i think that's what i'd try.

    or you could de-bone it and do it en croute. man. that would be something....
  • WoodbutcherWoodbutcher Posts: 1,004
    Haha, me beboning the bird, now that would be something! I think I'll do a simple brine overnight and the herbed rub/paste.
  • if it stinketh, don't blame me! :laugh:
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