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Wild Turkey


 
B

B Spear

New member
Brined two wild turkey breast and some smaller pieces. Going to put them on the 18 wsm about one o'clock. Should the breast go on top and small pieces on bottom or vice versa? Any other suggestions would be great. First time for a wild bird.
 
First off, Welcome! Wild turkey is fantastic on the smoker/grill. Compared to a store bought bird, they cook WAY faster and will get tough and dry like a mudflap if left on too long. The ones I've done have been indirect on the kettle with high heat (~375+). When I smoked store turkeys, I go high heat on those too, and I would suggest the same for your wild bird, just keep an eye on internal temp. The wild birds don't have the fat that a store bought turk does, so the moist and tender window is pretty small. I do like the idea of the smaller pieces on the bottom though.
 
While I haven't done a wild turkey(drank some though!
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),HH is a better method for poultry. Also,the smaller pieces will probably cook faster,so you might want to put them on top. That way,you won't have to take the top grate off to get to them. HTH and we need pics!
 
Thanks for the welcome. I think I'm going to try HH method. I will take pics. Getting them on post may be a different story. Had a great looking Easter pork butt but couldn't figure out how to post the pics. Thanks for your guys help.
 
The turkey turned out pretty good. It was juicy, tender and had a good smoky flavor. I would have liked for it to have been crispy but it wasn't. Took about one hour forty five min. at about 350. Everyone really enjoyed it. I have some pics but not sure how to post.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I have some pics but not sure how to post. </div></BLOCKQUOTE>

upload them to photobucket (start an account of need be). photobucket gives you link options, cut and paste the "IMG Code" in the message box, and it'll be embedded in the post.
 
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