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Yelp.....yelp.......gobble....gobble......BOOM!!

wspwooks1
wspwooks1 Posts: 79
edited November -0001 in EggHead Forum
Hey there forum members. Today was opening day of turkey season and we got a pretty nice bird. Probably about a 2-3 year old bird. 9 inch beard and 7/8 inch spurs. Weighed about 23 pounds. Since it is a wild turkey, the legs are basically useless and they are like eating leather no matter how you cook them. So, we just cut the breasts out and have them in a ziploc. I would like to smoke one of the breasts and do a cook with the other one.

I am looking for some ideas for each. Any help would be greatly appreciated. I hope to go tomorrow afternoon as well so I might have even more breasts to experiment with. ENJOY and GOBBLE GOBBLE.

DustinTurkey.jpg

Geoff
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Comments

  • Austin Smoker
    Austin Smoker Posts: 1,467
    Nice Gobbler Geoff...congrats.

    Have never done wild turkey, but I am sure a brine would be in order.
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  • Grandpas Grub
    Grandpas Grub Posts: 14,226
     
    Not sure about wild turkey, if it is anything like duck hunting around here after the kill take the cleaned duck and put in a big pan with seasoning. Simmer for 7 hours.

    Toss everything and eat the pan.

    On a more serious note, nice bird. Again, not sure about wild. Season the breast and either indirect or raised direct cook I cook the turkey breast at 250° until it is 165° internal. I use cherry wood and man that is the best turkey ever. It makes fantastic deli sandwiches.

    No problem with cooking it faster again/higher temperature, for the turkeys I get in the stores I will cook direct as high as 400° direct on a raised grid. Again, 165° and the meat is juicy.

    Wild Turkey, I will leave that to others,. the only wild turkey out here is me.

    GG
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  • Hoss
    Hoss Posts: 14,600
    Purty bird!I would brine overnite then smoke til it hits 165.300-350 dome,indirect.Good eats!
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  • wspwooks1
    wspwooks1 Posts: 79
    I have never done a brine before for anything. Any suggestions on that?

    Thanks for the props. We had a good time today.
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  • Eggcellent
    Eggcellent Posts: 69
    Nice gobbler.

    Some of the best smoked turkey I've ever eaten were wild birds my Uncle shot. He didn't have the benefit of an Egg and smoked them in an old freezer he turned into a smoker.
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  • Hoss
    Hoss Posts: 14,600
    Ice water,equal parts sugar and salt.Any other spices you want to add.I use Wickers Marinade and mollasses.
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  • cookn biker
    cookn biker Posts: 13,407
    That is one pretty bird!! Let us know what you do with that.
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
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  • AZRP
    AZRP Posts: 10,116
    A couple of years ago I bought a free range heritage turkey, the legs were so full of thick tendons that they were inedible. -RP
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  • Gibson's Finest
    Gibson's Finest Posts: 11
    Way to go. Our season doesn't open until the end of the month. :(

    I have cooked two breasts on the egg and loved both of them. I cooked them indirect at 350. One thing to watch is the actual cook time. I find that since they are so lean that they cook almost twice as quick as a domestic turkey.

    Good luck tomorrow.

    Mike
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  • Crimsongator
    Crimsongator Posts: 5,797
    Typical for me it would be: yelp, yelp, gobble, yelp, gobble, yelp, boom, dang, boom, oh man let's go to dinner!
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