Wild Turkey

[Dustin Flavell]

Okay so my neighbor next door hunted a wild turkey yesterday and he and his wife are not cooks. They see us out BBQin almost every night. They asked if I would smoke their turkey. I agreed and will attempt tonight.
Here's the plan tell me what you all think. Dryrub with the same rub I use on chickens. Cook on WSM at 220-225 until the breast reaches 160 internal, cut it out and wrap in foil. Continue to cook the rest of the bird too 170 foil and let rest. What do you think?

I've cooked a lot of whole chickens on my OTS and the big 26er. But these I cook at 300-350. Want to cook low and slow on this wild turkey but have only cooked one bird on the WSM and thought it was a little greesey with tough skin.

Anyway let me know what all think of the plan. Looking forward to relaxin by the WSM with a few adult beverages with my neighbors today

 

[S.Six]

I've done one wild turkey myself, got'em lass year, and let me tell you, it was TUFF. I smoked it on the grill, and foiled it in a pan and finished it in the oven till the breast was close to tender. Its a hard cook, think of it like brisket. So, yes I would say low and slow. The breast was about the only good part. Maybe the thighs, but the drumsticks are very tuff. Well good luck with it. Remember to take some pictures!

 

[Dustin Flavell]

Thanks for the advice. Talked with my neighbor and he said they only like the breast meat anyway, so I think I'll cook the whole bird, but focus on getting the breast done right. Treat it like brisket...will do. I'll take pictures.

 

[Gary S]

I have friends that hunt them and I hear exactly the same thing as Six says. I'm told they cook up better in the deep fryer but I have no experience.

 

[Dustin Flavell]

Well the smoke is off for today. They came by a bit ago and said that the meat was completely peppered with BBs. Seems like a lot of work to clean, pluck and prepare to not get any meat off of it...Anyway the are off hunting this evening and then again Sunday and asked if I would still be willing to smoke one for them. I of course said yes. Now that I have a little time to think about it and based on your all's advice I wonder if I ought to brine instead of dry rub? I was thinking dry rub only because it was a last minute deal and no time to brine. I don't have any experience using a brine, but I have talk to folks round here that have. Do you think the a brine would help tenderize any?