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wild turkey!
c tredwell
Posts: 575
Hey y'all--
went huntin' this morning and bagged the first one of the season! My friend John (right) and I called this boy up from the creek bottom (2 hours!) This gobbler is going into the brine today and after some rubbin' and marinating, it's off to the egg. I'm thinking pecan chips for the smoke, but am not sure. Anybody smoked one before? I would love the input.
Sorry for low pic quality, this was taken with my camera phone.
A happy hunter :woohoo:
ctredwell
go dawgs
went huntin' this morning and bagged the first one of the season! My friend John (right) and I called this boy up from the creek bottom (2 hours!) This gobbler is going into the brine today and after some rubbin' and marinating, it's off to the egg. I'm thinking pecan chips for the smoke, but am not sure. Anybody smoked one before? I would love the input.
Sorry for low pic quality, this was taken with my camera phone.
A happy hunter :woohoo:
ctredwell
go dawgs
Comments
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great looking bird... could not find a wild turkey specific brine but J appledog has won a few state championships with her turkeys and was gratious enough to share a recepie for her brine enjoy:
Turkey, Whole, Brine
Here's my brine recipe, the original was posted by "Cat" who gave credit to John Ash.
1 turkey, 12-18 pounds, rinsed thoroughly, giblets, tail, and neck removed
*****Brine*****
2 cups brown sugar
1 cup maple syrup
3/4 cup coarse salt
3 whole heads garlic, cloves separated, but not peeled, and bruised
6 large bay leaves*
1 Tbs Mrs. Dog’s Jamaican Jerk Marinade**
1- 1/2 cups coarsely chopped unpeeled fresh ginger
2 tsp dried chile flakes, or a couple of chipotles
1- 1/2 cups soy sauce
3 quarts water
Handful of fresh thyme sprigs
1 Combine all the brine ingredients in an enamel or stainless steel pot. Bring to a boil, remove from heat and let cool completely. Rinse the turkey well, and put it in a large enamel, stainless steel or food-grade plastic pot or bucket. Cover with the cold brine and add more water if the brine doesn't cover the turkey. Put a plate on top of the turkey to hold it under the brine.
2 Refrigerate for 2-3 days, turning the bird twice a day. (When you
3 turn the turkey be sure to empty the brine out of the body cavity
4 before you turn it or it splashes everywhere.)
5 Rinse twice and air dry in refrigerator overnight.
6 * I use allspice leaves as well
7 ** optional
Recipe Type
Poultry
Recipe Source
Source: BGE Forum, J Appledog, 09/15/06happy eggin
TB
Anderson S.C.
"Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."
Tyrus Raymond Cobb
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Thanks tb,
Im adjusting my brine right now... Love the brown sugar and syrup idea...
Thanks
ctredwell -
Great Hunt!! Since wild turkeys have almost no fat, I would add a layer of bacon across the bird after about a an hour of cooking, and leave it there until finished. It'll really add to the gravy too! I wanna see some pics of the final cook!
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Nice bird. Never had the disposition to sit still for turkey. Nervous wreck myself. Ducks more my style but sure appreciate the skill to call up a long beard. How long? Be sure and post cook pics! :woohoo:
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This was taken out of my bedroom window in my Camo underwear. That old Weber is used as a fire pit didn't scare the boys at all. They won't come near the egg.
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:laugh: I almost spit my beverage all over my computer laughing! Between the camo underwear and the Green Egg Turkey repellent system I thought I was going to die laughing! Come to think of it though, I never get any pigs in my back yard, I wonder if my Egg is keeping them away too! LOLLarge BGE and a couple non-greenies
Roanoke TX -
I've never smoked one....but one of my brothers has a turkey call for his ringtone on his phone. I know totally OT. Just thought it was funny.
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