Smoking wild turkey breast.....

[ScottyB]

Never tried to smoke turkey.......always made strips and nuggets....then fried it.....

Any tips or suggestions before I fire up the smoker would be appreciated.....

 

[turkeyfoot]

Let us know. I've never had it smoked just fried grilled or soup

 

[ScottyB]

I think I am going with a Creole seasoning and a light olive oil coat.......might come out like shoe leather, but I got to try......searched it and nothing came up for it on this site....will keep posted

 

[Brad_Colvin]

The turkey hunter podcast had an episode on smoking a wild turkey breast. He used a brine on it. I've never had it smoked but look forward to trying it this spring.

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[hillbillypossum]

Hope you plucked and left skin on if not most likely it will be super dry.

 

[TravisLH]

After an hour of smoke I wrap in tinfoil and toss in a chunk of butter to keep moist, if a whole turkey baste it like you would normally in an oven to keep it from getting dry..... also I really prefer cherry or applewood


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[wolfman]

Hope you plucked and left skin on if not most likely it will be super dry.

Yea I've read leave the skin on or wrap in bacon to keep from getting dry.

 

[ScottyB]

It is plucked and skinned- been in brine about 4 hours.... I know everybody says brine for longer.....well I didn’t..... moving on..... decided to put some Cavendars Greek seasoning on it .... string wrap it and going to put heavy apple smoke to it for the first 45 minutes.... then glaze with a homemade bourbon honey mustard sauce...... trial and error.... pics to follow

 

[ScottyB]

Prep pictures........about to go put glaze on it.........another pic coming

 

[ScottyB]

Just glazed.... forgot the secret ingredient in the glaze....

 

[ScottyB]

3 hours in with two heavy coats of glaze..... sitting at 150 right now..... hope to be at 160 by time for Sunday cornhole game .... test it out on a bunch of buddies..... unless it is really good when I slice it..... then the heck with them..... all mine!!

 

[ScottyB]

Final product!! I am taking a little to the game but not all of it!!! Turned out really good..... a wee bit dry but I think a little more brine time and some bacon rolled up inside and out ..... smoke flavor is spot on .... not over powering but just right

 

[wolfman]

Looks good

 

[skylife3]

Looks solid! Excellent smoke ring. Buddy of mine cut turkey into strips for jerky and smoked it. Turned out great.

 

[turkeyfoot]

Makes me awful hungry just to look at it

 

[ScottyB]

Makes me awful hungry just to look at it

I'm not sure I will ever fry my turkey again!!! I will probably do the smoke thing in different variations .............

 

[dlbaile]

After rolled up , try injecting it with creole butter to keep it moist on inside ,thats what i do when smoking a whole turkey

 

[brownisdown]

Smoked turkey is best when the said turkey has been shot at distances greater than 30 yards but only while telling the story as follows........"busted that turkey knoggin at 50 yards, plumb SMOKED him!"

 

[DBCooper]

Well . Now I know how to handle the easy part.

?

 

[NCST8GUY]

And now I am searching my freezer for any "lost" wild turkey breasts!!!!

Looks great.

I once smoked Larry R's backstrap recipe using a turkey breast. The MRS LOVED it!

 

[Newsome Road]

I did a store bought one for thanksgiving. Brined overnight, smoked with apple chips for about five hours. It wasn't the least bit dry.

 

[ScottyB]

Your just better at it than me......

Only the first couple slices on ends were a bit dry.......

Store bought......that’s funny ?

 

[Newsome Road]

I think the difference would be the longer brine and the fact that mine already had God knows what injected in it. But if you want to keep being smart, take those dry ends and shove em....ahh never mind.

 

[ScottyB]

I think the difference would be the longer brine and the fact that mine already had God knows what injected in it. But if you want to keep being smart, take those dry ends and shove em....ahh never mind.

Easy brother.... I was just messing with you.... I agree that the longer brine time probably makes a difference ....wasn’t trying piss you off..... just pokin fun...... hell we ate a Bojangles turkey for Thanksgiving

 

[Scrub]

Brining overnight makes a huge difference I did half a breast a few months ago and it wasn't dry at all.

 

[Scrappy]

Glad to see this. I have a half of breast I was planing on smoking. Now I know what to do. Thanks.

 

[Newsome Road]

For the benefit of the rest of the forum, apparently it's been too long since I last hung out with Scott and he missed my sarcasm!

 

[ScottyB]

Glad to see this. I have a half of breast I was planing on smoking. Now I know what to do. Thanks.

Soooooo......if a woman has two breast.......why do you only have half a turkey breast.....wouldn’t that be 1/4....things that make you go hmmmmmmmm