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Smoking wild turkey

Focker
Focker Posts: 8,364
in EggHead Forum
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

Brandon
Quad Cities
"If yer gonna denigrate, familiarity with the subject is helpful."

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Comments

  • Foghorn
    Foghorn Posts: 10,226
    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. 

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • Focker
    Focker Posts: 8,364
    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.


    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • GATraveller
    GATraveller Posts: 8,207
    We breast them out, cut into strips and fry into fingers. Serve with remoulade. 
    Curious to see how smoked turned out. 

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
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  • CoMoBGE
    CoMoBGE Posts: 374
    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. 
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  • Biggreenpharmacist
    Biggreenpharmacist Posts: 4,343
    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. 

    Little Rock, AR

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  • bgebrent
    bgebrent Posts: 19,636
    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!  
    Sandy Springs & Dawsonville Ga
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  • Focker
    Focker Posts: 8,364
    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.



    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • Focker
    Focker Posts: 8,364
    edited April 2017
    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
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • Focker
    Focker Posts: 8,364
    I've got a pickle in the fridge with plenty of room for four breasts.  Would make killer sammies smoked then sliced.....decisions decisions.
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • ronw9471
    ronw9471 Posts: 112
    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.
    Parrish, FL

    My Photo Website: www.ronwooldridgephotography.com

    XL Big Green Egg
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  • pgprescott
    pgprescott Posts: 14,544
    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!
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  • Focker
    Focker Posts: 8,364
    edited April 2017
    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.  
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • pescadorzih
    pescadorzih Posts: 926
    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.
    SE PA
    XL, Lg, Mini max and OKJ offset
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  • Hntnhrd
    Hntnhrd Posts: 713
    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. 
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  • Focker
    Focker Posts: 8,364
    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.
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • blind99
    blind99 Posts: 4,974
    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.

    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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  • bgebrent
    bgebrent Posts: 19,636
    Was my plan.  Average outcome in my hands.

    http://eggheadforum.com/discussion/1187044/wild-tom-turkey-field-to-table#latest
    Sandy Springs & Dawsonville Ga
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  • Focker
    Focker Posts: 8,364
    Cured, dried, rubbed, and rolling some cherry at two fitty, one hr in.

    This DP MM Turkey is pretty good.

    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • Focker
    Focker Posts: 8,364
    edited May 2017
    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!
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • pescadorzih
    pescadorzih Posts: 926
    Sounds like you're gonna have some good sammies on Monday.
    SE PA
    XL, Lg, Mini max and OKJ offset
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  • The_Stache
    The_Stache Posts: 1,153
    All ears to see how this turns out!

    Kirkland, TN
    2 LBGE, 1 MM


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  • fishlessman
    fishlessman Posts: 34,572
    that looks really good. if theres any left over ripnem"s neuburg  recipe would be good over potatoes or toast.

    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Focker
    Focker Posts: 8,364
    edited May 2017
    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.


    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • pgprescott
    pgprescott Posts: 14,544
    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! 
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  • Focker
    Focker Posts: 8,364
    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!!!
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • pescadorzih
    pescadorzih Posts: 926
    Damn fine sandwich!
    SE PA
    XL, Lg, Mini max and OKJ offset
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  • Focker
    Focker Posts: 8,364
    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.  
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • fishlessman
    fishlessman Posts: 34,572
    thats the best looking sandwich ive seen in a long time, seems clubs are disappearing off menus in favor of wraps around here
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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