Wild Turkey (the actual bird)
- Thread starter Dean C.
- Start date
Do a search on "wild turkey" and you'll find previous discussions. This one took place recently: Wild Turkey
We generally filet the breast from a wild turkey and maybe this is what you have, since you say skinless. Down here they are cut into chunks and fried. Of course, a lot of thing are fried in the Deep South.
I think brining would be a good idea and Doug D's polutry brine of 1/2 cup of D-kosher salt to 1 gal of water and 2 Ts of Old Bay would do well. Any rub you use for poultry should be fine. I would cook it at a higher temp, indirect.
As hard as those Wild Turkeys are to kill, be sure you do a good job of cooking it.
I'll be interested in how it turns out.
Paul
I think brining would be a good idea and Doug D's polutry brine of 1/2 cup of D-kosher salt to 1 gal of water and 2 Ts of Old Bay would do well. Any rub you use for poultry should be fine. I would cook it at a higher temp, indirect.
As hard as those Wild Turkeys are to kill, be sure you do a good job of cooking it.
I'll be interested in how it turns out.
Paul
Mark Dawson
TVWBB Member
I am using the Apple Brined Turkey recipe. I have been using this recipe for tame turkeys ever since Weber inluded it in their newsletter about 5 years ago. Always gives a juicy/tasty bird. I have never cooked a skinned turkey but will be doing my first on Saturday (see the other thread). I have done brined skinless chicken breasts with excellent results so I am hopeful that this turkey will be fine without the skin.
There was a discussion a while back about doing skinned chicken on a rotisserie Skinned Chicken. This shouldn't be much different except for the size. I'll rub with oil or maybe an oily herb paste. I'll post my results.
Mark
There was a discussion a while back about doing skinned chicken on a rotisserie Skinned Chicken. This shouldn't be much different except for the size. I'll rub with oil or maybe an oily herb paste. I'll post my results.
Mark