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Wild Turkey on the Egg

Unknown
Unknown
edited November -1 in EggHead Forum
Any fresh ideas on cooking a wild turkey hen on the egg? It is ready for tonight. how long and what temp?? It is about a 8-10 lb bird. Thanks
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Comments

  • Unknown
    Unknown
    turkey man,
    Wild turkeys are quite lean brining or injecting is called for. Use higher rather lower pit temps (long slow cooks will give you a dry bird). 350º till you hit 175º in thigh.
    The whole cook should not last longer than 3 hours more than likely less.
    Should be a very tasty bird compared to farm raised.
    Good luck.
    Jim

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  • Marvin
    Marvin Posts: 515
    turkey man,
    Everything Jim says is correct. We did one last month: brined, cooked at 365, apple smoke. It got as tender as I think it could, but, in contrast to Jim, I prefer the farm raised turkey.
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  • Bordello
    Bordello Posts: 5,926
    Hi Marvin,
    What is it that makes you prefer one to the other??? I only get the butterball type so don't know what a wild one would taste like. Just curious.
    Cheers,
    New Bob

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  • Unknown
    Unknown
    New Bob,
    There is a different flavor because of diet and because they are so lean.
    If everyone liked the same stuff just think of the variety
    we would NOT have.
    Jim
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  • djm5x9
    djm5x9 Posts: 1,342
    Jim:[p]Regarding wild turkeys, if you are going for 175º in the thigh, what will the breast typically read? How are you cooking the bird? Direct or indirect?[p]I guess what I am really asking is will you have good results with a lean bird (wild turkey) if you cook it in a manner that will allow the breast and thigh to be approximately 160º to 165º at the same time?
    [/b]
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  • Bordello
    Bordello Posts: 5,926
    Jim Minion,
    I agree with you, I just have not been able to taste the other side of the menu so can't compare. Your opinion is always respected.
    New Bob
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  • Unknown
    Unknown
    djm5x9,
    The rules on poultry apply for wild as they do for farm raised, brinning should help protect the breast. I would set up indirect and go with a short cook.
    Jim
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  • Marvin
    Marvin Posts: 515
    Jim Minion,
    That, of course, is correct. In fact, there are several farms - one in your State, I believe, Jim - that is raising older, "heritage" varieties of turkeys simply because they tast different, can still fly - a little, more dark meat, less breast, etc. It's what makes the world go round - thank G-d!
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