Smoking wild turkey

Focker

Cuz bagged two thunderchickens this morning, and is bringing them over to smoke.  This is after the first.


Plan is low and slow with cherry.
Any suggestions, recommendations?
Is a brine necessary?
What preferred internal finishing temp for the breast?

Thanks

Foghorn

I've never cooked wild turkey but I've cooked a couple of local free range birds.  They dry out easily so I consider a brine a "must".  

I'm not sure about finishing temp on the breast. I've used 155-160 on the free range birds - just like any other turkey. If the breast meat is darker you may go a little higher.  But you probably already knew that. 

Focker

Foghorn said:

I've never cooked wild turkey but I've cooked a couple of local free range birds.  They dry out easily so I consider a brine a "must".  

I'm not sure about finishing temp on the breast. I've used 155-160 on the free range birds - just like any other turkey. If the breast meat is darker you may go a little higher.  But you probably already knew that. 

Thanks much, will whip up a quick brine and pull high 150s maybe.

GATraveller

We breast them out, cut into strips and fry into fingers. Serve with remoulade. 
Curious to see how smoked turned out. 

CoMoBGE

Tried to do a whole wild turkey one time. Ended up eating ham sandwiches. We breast and strip then fry. Only way to do it in my opinion. 

Biggreenpharmacist

GATraveller said:

We breast them out, cut into strips and fry into fingers. Serve with remoulade. 
Curious to see how smoked turned out. 

This right here is where its at. 

bgebrent

I've done one (breasts).  I brined and smoked with pecan.  Didn't turn out as good as I'd hoped with both flavor and texture.  Good luck and nice bird man!  

Focker

Thanks guys, I think I'm committed to the smoke per his request via text.  

Anybody sous vide them?

Will likely injection brine, maybe inject with Kerrygold before the cook.  Also may crack the DP MM Turkey rub bottle in the freezer.

I'm stubborn.  Was told not to smoke deer ribs. They ended up being edible.

Focker

bgebrent said:

I've done one (breasts).  I brined and smoked with pecan.  Didn't turn out as good as I'd hoped with both flavor and texture.  Good luck and nice bird man!  

Thanks buddy.
I'm really stoked for him and his son, not really expecting a whole helluva lot qualitywise.  We have spent some time in the timber together, chirpin like birds in the trees, via phones talkin sh!t. Lol

Also kind of fun, both him and his son bringing them over to place on the "altar", and letting me give them a blessing.  Like I need a reason to drink. Lol

Focker

I've got a pickle in the fridge with plenty of room for four breasts.  Would make killer sammies smoked then sliced.....decisions decisions.

ronw9471

I'd like to hear how the turkeys turn out and how you ended up doing them. My last experience with wild turkeys was not so good. Good luck.

pgprescott

I don't know about you Brandon, but I could go for some Wild Turkey over a few cubes of ice!!!

Good luck with the bird. Cheers!

Focker

pgprescott said:

I don't know about you Brandon, but I could go for some Wild Turkey over a few cubes of ice!!!

Good luck with the bird. Cheers!

Amen brother, it's about that time. 
A little rain won't ruin this parade.

Thanks guys, after talking to them, we are pumping, curing, smoking, slicing, and making turkey clubs on Thurs after Mikey gets out of school.

Toasted bread, romaine, tomaters, Duke's, looking forward to it.

Appreciate all the advice.  

pescadorzih

Just do the breast. The drumsticks are only usable for stock. 
Definitely brine. I smoked the one I had gotten years ago with cherry. It came out great.
Had 2 gobbling yesterday. One came within a 100yds of me, just didn't commit. I'll try again next Saturday.

Hntnhrd

We take and bone them out then grind. How about a bacon wrapped smoked turkey meatloaf. I have found wild turkey tuff and dry otherwise. Turkey meatballs cooked on the egg would be good also. 

Focker

Hntnhrd said:

We take and bone them out then grind. How about a bacon wrapped smoked turkey meatloaf. I have found wild turkey tuff and dry otherwise. Turkey meatballs cooked on the egg would be good also. 

Great suggestion!  If I didn't put them in the cure, I would have probably went this route.  Smoked turkey meatballs with some fresh pasta would be awesome.

blind99

Focker said:

Foghorn said:

I've never cooked wild turkey but I've cooked a couple of local free range birds.  They dry out easily so I consider a brine a "must".  

I'm not sure about finishing temp on the breast. I've used 155-160 on the free range birds - just like any other turkey. If the breast meat is darker you may go a little higher.  But you probably already knew that. 

Thanks much, will whip up a quick brine and pull high 150s maybe.

I like this plan - brine and smoke.  I did some pheasant this way last year and they were fantastic.  I imagine the wild turkey will just be yuger and more awesome.  keep us posted, i'm pretty sure it's gonna be great.

bgebrent

Was my plan.  Average outcome in my hands.

http://eggheadforum.com/discussion/1187044/wild-tom-turkey-field-to-table#latest

Focker

Cured, dried, rubbed, and rolling some cherry at two fitty, one hr in.

This DP MM Turkey is pretty good.

Focker

Now it's into the fridge, tightly wrapped, to mellow until Monday.

Looking forward to running this on the Hobart.
Berkwood Berkshire bacon, Duke's mayo, romaine, sliced ernyin and tomaters, can taste those double smoked wild turkey clubs already!

pescadorzih

Sounds like you're gonna have some good sammies on Monday.

The_Stache

All ears to see how this turns out!

Focker

Between the slight sweetness of the cure, smokiness from the egg, and great savory flavor from the DP MM Turkey rub, this was a nice breakfast with coffee, passing QC with ease.

fishlessman

that looks really good. if theres any left over ripnem"s neuburg  recipe would be good over potatoes or toast.

Focker

fishlessman said:

that looks really good. if theres any left over ripnem"s neuburg  recipe would be good over potatoes or toast.

Thanks much fish.
That would be a couple of solid uses no doubt.

The cure, smoke, and slice plays into the leaner, dryer, wild turkey....exactly what I was shooting for.  And the bold DP MM rub is perfect icing on the cake, a fantastic rub IMO.

pgprescott

Focker said:

fishlessman said:

that looks really good. if theres any left over ripnem"s neuburg  recipe would be good over potatoes or toast.

Thanks much fish.
That would be a couple of solid uses no doubt.

The cure, smoke, and slice plays into the leaner, dryer, wild turkey....exactly what I was shooting for.  And the bold DP MM rub is perfect icing on the cake, a fantastic rub IMO.

That MM rub is the BOMB. Quite possibly the MOAB! 

Focker

pgprescott said:

Focker said:

fishlessman said:

that looks really good. if theres any left over ripnem"s neuburg  recipe would be good over potatoes or toast.

Thanks much fish.
That would be a couple of solid uses no doubt.

The cure, smoke, and slice plays into the leaner, dryer, wild turkey....exactly what I was shooting for.  And the bold DP MM rub is perfect icing on the cake, a fantastic rub IMO.

That MM rub is the BOMB. Quite possibly the MOAB! 

Hahahahahahahaha
I agree!!!

Focker

We make a pretty good kill it and grill it team.

Rapids City, IL turkey, Webster City, IA WSM double smoked ham, Des Moines, IA Berkshire bacon, keepin' it real.

Always fun to reach out of your comfort zone, try something new, and swing for the fences.  A truly memorable dish with my fam.  The young buck Mikey was so jacked up.  Finished things off with Illinois' Kitchen Cooked tater chips, and washed it all down with a couple of Newcastles.  

Really glad my cousins let me be a part of the process, bringing their harvest to the sacrificial altar for a special blessing.

pescadorzih

Damn fine sandwich!

Focker

pescadorzih said:

Damn fine sandwich!

Thank you, all involved, said it was the best turkey club they've had.  
Couldn't have been more pleased with the outcome and feedback, and will do it again.  

fishlessman

thats the best looking sandwich ive seen in a long time, seems clubs are disappearing off menus in favor of wraps around here