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| Posted: 18 Apr 2007 5:23 PM | ||
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just curious to see if any members ever smoked their wild turkey? my friend just brought one over and i hope to smoke it tomorrow. any ideas or recipes would be great...i dont think i have enough time for a brine...so i will hopefully come up with a good dry rub..this will be my first attempt. thanks
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| Posted: 18 Apr 2007 5:26 PM | ||
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I've had it at a few game dinners, and let me tell you it is 
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| Posted: 19 Apr 2007 7:11 AM | ||
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low heat is the key... I like to use lemon pepper and butter... butter first then the lemon pepper, keep some butter close so you can baste it. The last one I did took 8hrs __________________ Quote: Hunting is My Heart & Soul, Without it. I'm just a empty shell. |
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| Posted: 19 Apr 2007 7:35 AM | ||
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That butcher in Passaic that some people on here go to, Janecs, don't know if I spelled it right, will do it for you. Right down the street from him on High street, I think, is a poultry market that will pluck the whole thing for 7 dollars and then take it to Jimmy Janec and have him smoke it up. __________________ Dream as if you'll live forever, live as if you'll die today.
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| Posted: 19 Apr 2007 7:59 AM | ||
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i would soak it in a brine before smoking.
this way you add a little moisture to it. anything smoked is delicious
Franco..........  __________________ "Look out for number one, but dont step in number two!". "Hey! that kangaroo stole my ball!!" (Rodney Dangerfield)
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| Posted: 19 Apr 2007 8:06 AM | ||
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I like to soak it in brine, some motreal poultry rub and lay 3-4 slices of bacon on the breasts.
low and slow heat... Here are a few good ideas: http://www.virtualweberbullet.com/turkey1.html http://www.virtualweberbullet.com/turkey3.html |
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| Posted: 19 Apr 2007 8:17 AM | ||
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I tried it once, but I couldn't keep it in the pipe!!!  __________________ Hunt with a Vizsla, Cause life's to short to hunt with an ugly dog!
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| Posted: 19 Apr 2007 8:32 AM | ||
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Sure did. Smoked it with my Remington 1187
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| Posted: 19 Apr 2007 8:38 AM Last Edited By: GhostBear | ||
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OK OK no more Hijacking....Really I did try smoked wild turkey and thought it was very tasty indeed. If done right it's very good. __________________ Hunt with a Vizsla, Cause life's to short to hunt with an ugly dog!
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| Posted: 19 Apr 2007 9:21 AM | ||
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I have it once a year at my friends crab party he throws down in kenilworth. It is absolutely incredible and its the only time I eat it cuz I haven't shot my first bird yet. Hopefully I can change that this saturday
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| Posted: 19 Apr 2007 10:22 AM | ||
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dawnpatrol it was great meeting you today thanks for the smoker I hope you turkey comes out good ,I just got my summer sausage stuff so I will be trying to make 30 lbs this weekend some with cheese and some w/o thanks again it will get used __________________ redneck white trash
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| Posted: 19 Apr 2007 1:29 PM | ||
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charlie, nice to meet you too thanks for the trout! i just pulled the turkey out of the smoker, and it tastes like ham!!! very tasty for my first try, i put the bird in a salt/sugar/water brine lastnight and patted dry this morning, rubbed with oil and sprinkled a dry rub onto it...its resting now but i managed to pull some thigh meat off and its delicious.
good luck with that summer sausage...i take mine out when i get a reading of 152 and then shower them down with cold water(garden hose) and hang back in smoker to bloom for an hour(turn off smoker)
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| Posted: 19 Apr 2007 1:31 PM | ||
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thanks for the good ideas guys
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| Posted: 19 Apr 2007 1:35 PM | ||
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| Nope, can't fit in my mouth. Which end do you light? | ||
| Posted: 19 Apr 2007 1:37 PM | ||
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here he is
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| Posted: 19 Apr 2007 1:43 PM | ||
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....Looks great. ENJOY!!!! __________________ |
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| Posted: 25 Apr 2007 12:32 AM | ||
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Last one I smoked the beard got me high
Cook em on the grille, slice the breasts into thin filets and dose em with some oilve oil and old bay seasoning
about 15 minutes so you don't dry them out on medium. |
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| Posted: 27 May 2007 6:37 AM | ||
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I smoke the breast meat only. Marinade over night in either ginger ale or beer. Add your favorite seasonings. I use a brinkman water smoker (no..not a water PIPE). Hickory or Mesquite is the most popular wood but I like apple.
Slice it thin while it is still warm and put it on a hard roll with tomatoe and mayo...MMMM Yum-Yum!!! __________________ <- <- <- <- ~ <- <- <- <-
I'd rather be working.........a Bird!  |
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