I didn't find too much in my search, so thought I would ask just to be safe.
I'm smoking a couple of wild turkeys for my brother, both are probably around 8lbs and have been skinned (he decided plucking was too much of a hassle). I'm going to smoke them for him on Friday and need some input since I know they are way leaner than farm raised birds.
He will be brining them starting Thursday and I've told him 12 hours should be good. Do you agree?
As far as cooking, do I just cook it normal - 325 or so until 160 in the breast? Not sure if foiling will help to improve the tenderness. Oh yeah, I plan on doing this with no pan, just like I do chicken.
ANy thoughts on improving this smoke would be appreciated.
Kevin
I'm smoking a couple of wild turkeys for my brother, both are probably around 8lbs and have been skinned (he decided plucking was too much of a hassle). I'm going to smoke them for him on Friday and need some input since I know they are way leaner than farm raised birds.
He will be brining them starting Thursday and I've told him 12 hours should be good. Do you agree?
As far as cooking, do I just cook it normal - 325 or so until 160 in the breast? Not sure if foiling will help to improve the tenderness. Oh yeah, I plan on doing this with no pan, just like I do chicken.
ANy thoughts on improving this smoke would be appreciated.
Kevin