wild turkey

home team Jim

here's what i've got



boneless/skinless wild turkey breast that i'm going to brine tonight and smoke tomorrow

for the brine i'm going to soak in apple juice salt mixture tonight

then tomorrow i'm going to rub it with bad byrons butt rub and inject it with a mixture of butter/creole/hotsauce. then attempt to wrap it in some bacon before cooking

for the smoke i have the option of cherry,apple, or peach woods...which would you use?

thinking about 275-325 temp until it reads internal of 160 or so

what would you do/change or advise that i should do different?

Celtic Wolf

Apple Juice. Apple Smoke.. though cherry would blend well too

325 till 170 160 is a little low even for a domestic bird..

Austin Smoker

Sounds like a tasty plan...personally, I love Pecan on bird, but with your choices I would go with Apple. Let us know how it turns out.

home team Jim

i'm worried that without the skin it will dry out if cooked above 300

Celtic Wolf

That is what the bacon is for..

home team Jim

thawed and ready to brine




brining begins

home team Jim

on...added the bacon after this pic

Salguod

Oh, THAT kind of Wild Turkey. :laugh:

Now we just need the recipe for Wild Turkey marinade for wild turkey. :evil:

home team Jim