Smoking a WIld Turkey

[Walking Dude]

did the search here, and before i google it, i would rather ask the members here first, if any of you have.

its a 15 lber, thats been soaked in salt water 12 hours, to remove the blood, then frozen. I plan to soak it, to remove any salt, brine it, and then inject it with a creole butter injection.

Any thing different as smoking a wild turkey compared to smoking a domestic bird? Will be smoking it wenesday, the day before turkey day. Ideas for reheating it on turkey day? Already know about steaming it, for reheating. Any other ideas?

TIA
d88de

[Richtee]

All I hear tell is they are WAAAY better than farm birds... I'm jealous! But... the .22 is loaded at my office door :{)

[Fishawn]

Have not either DUDE, but Turkey injected with seasoned or flavored butter is GOOD eats!... Are ya gonna Spatchcock that baby?

[Walking Dude]

naw, going to stuff a tomatoe juice can up its butt. a take off of the beer can chicken method. werks REALLY well with a turkey

[Kingudaroad]

I have never done an entire bird. I usually just take the breast. I have heard the legs and thighs leave something to be desired as they do a lot more walking and running around than their store bought cousins.

This breast I did I injected and smoked it as normal. I wrapped it in bacon because it was skinned.

I would do it no different than a store bought bird Steve.

[davidmcg]

Well you already heard about the tomato juice can. Wrap that puppy in bacon. But I got to tell ya, I am jealous. Don't think I have ever done a 15 pounder thats a big one. Mine always seem to be down around 11 or 12. Rub her up in butter, throw on some rub under the bacon. But I have also never done one the day before. Around here we tend to do them same day as the meal right along side a pheasant.

Post some pics before and after. I wanna see the outcome on this one. Got me sitting in drumstick heaven.

[Walking Dude]

I am doing this for a buddy, and his family. So it has to be done the day before

[Big Guy]

I don't do whole wild birds, the legs and thighs are just too tough. You are better off to remove the legs and thighs and just smoke the breast. You can debone the legs and thighs and then grind the meat to use in sausage, fatties , meat loaf, turkey Lasagna etc. or they can be stewed until the meat comes off the bones.

[davidmcg]

Smoke at least one wild turkey every spring or fall and never had a one come out tough. Not the legs, not the thighs and not the breast. You just have to do your prep work, watch the smoke temp and meat temp real close. That bacon will help a lot. When I smoke mine its upright over the can set in a pan. I just syphon some of the juices out of the pan and give it a quick squirt every once in a while. That bird is just fine.

[wutang]

I have also only ever done just the breast. I brined it and wrapped it in bacon like has been suggested. It came out great.

[blues_n_cues]

normally you want to freeze any wild game a minimum of 6 months to kill off any parasites but if you HAVE to do it,wrap it in bacon & remember it's a lot leaner than farm bird.

[Kyote]

I have never done an entire bird. I usually just take the breast. I have heard the legs and thighs leave something to be desired as they do a lot more walking and running around than their store bought cousins.

This breast I did I injected and smoked it as normal. I wrapped it in bacon because it was skinned.

I would do it no different than a store bought bird Steve.

I agree, I used to try every thing under the sun with wild turkeys. now I breast em and just use the breast to feed on. the rest the coyotes get.
tendons are a big minus for the other parts. plus. I personly think they taste fowl. But the injection will help defeat their natural basting. hope it turns out good for you and yours. But, I would have a back up byrd just incase.