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  • Smoked Wild Turkey

    Tender and juicy! Rub is Mad Hunky Hot Wing.


    The Bird of the day, a young Tom.


    All cleaned up and ready for brine.


    Brined for two days in Badia Mojo and Mad Hunkey Poultry Brine...a lil white wine tooo!


    Basted with honey, white wine mix and rubbed with Mad Hunky Hot Wing!


    Into de smoker dey goes! 240° till 165° throughout.


    De smoker for the day, Green Mountain Davy Crockett. I should mention this was smoked with oak pellets from A_MAZE-N Products.


    https://www.amazenproducts.com/

    Just out of the smoker. 2.5 hours @240°


    One more time, Mmmmmmmm!
    Last edited by Mark R; 03-23-2017, 04:39 PM.
    Mark
    sigpic


    "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
    Smoked-Meat Certified Sausage Head!

  • #2
    Not a big turkey fan, but that looks really REALLY good.

    Lang 36 Patio, a few Webers, 2 Eggs, plenty of gadgets and a MES 40 Gen 2.5 electric for bacon and sausage.
    My best asset however is the inspiration from the members on this forum.

    sigpic
    @SmokinJim52 on Twitter

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    • #3
      Yum!
      Mike
      Life In Pit Row

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      • #4
        Looks darn good. My last wild bird was OK... brined of course. But was still tough as nails. Mighta been an older bird...not sure as I got it cleaned already.

        Nice work Mark!
        In God I trust- All others pay cash...
        Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
        Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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        • #5
          Originally posted by Richtee View Post
          Looks darn good. My last wild bird was OK... brined of course. But was still tough as nails. Mighta been an older bird...not sure as I got it cleaned already.

          Nice work Mark!
          This was a young bird, brined for two days doesn't hurt either.
          I wasn't after a trophy, I was hooongy!
          Mark
          sigpic


          "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
          Smoked-Meat Certified Sausage Head!

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          • #6
            ..Sure looks good....You are smart. I would go for the young ones too.
            sigpic
            GMG Daniel Boone
            UDS
            Weber 22.5" Kettle (blk)
            Vision Kamado grill
            Weber Genesis Silver
            Smokin Tex
            MES 40 with legs Gen 2.5
            Maverick ET 732
            Brown and lime green ThermaPens
            2 orange ThermoPops
            A-Maze-N Tube 18"
            A-Maze-N Smoker 5"x8"
            Vortex

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            • #7
              Yeah...2 days brine would help. Speaking of which..interesting flavoring in the brine. Din’t clash apparently. That’s what the Nekkid is for tho. I’ll have to get you some to play with.

              The white wine is always a good call tho...either with the Poultry or the Nekkid!
              In God I trust- All others pay cash...
              Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
              Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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              • #8
                Originally posted by Richtee View Post
                Yeah...2 days brine would help. Speaking of which..interesting flavoring in the brine. Din’t clash apparently. That’s what the Nekkid is for tho. I’ll have to get you some to play with.

                The white wine is always a good call tho...either with the Poultry or the Nekkid!
                I do need to place an order. I do have Nekkid, I have used this combination with MHPB before it is excellent!
                Mark
                sigpic


                "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
                Smoked-Meat Certified Sausage Head!

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                • #9
                  Originally posted by Mark R View Post
                  Day. Yum. That's real purty Mark!! Nice looking birdage right there!


                  Drinks well with others



                  ~ P4 ~

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                  • #10
                    Originally posted by Mark R View Post
                    That is the prettiest wild turkey smoke / cook I ever saw!
                    Becky
                    *****

                    https://www.facebook.com/jennie.r.smith.77?ref=tn_tnmn

                    Weber 22.5" One Touch Gold Kettle - Black
                    Weber 22.5" One Touch Gold Kettle - Copper
                    1993 Weber 22.5" Master Touch Kettle - Red
                    Weber 18.5" One Touch Silver Kettle - Budweiser
                    Weber Smokey Joe
                    Multiple Dutch Ovens and other Cast Iron
                    Pink Thermapen
                    Purple Thermapen

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                    • #11
                      That's a damn fine looking bird Mark! I'd try that in a flash.
                      sigpic
                      Smoke Vault 24

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                      • #12
                        Originally posted by sweet_magnolia View Post
                        That is the prettiest wild turkey smoke / cook I ever saw!
                        X2 Looks like retirement agrees with you.

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                        • #13
                          Y'see Mark, that just ain't right...
                          Here you go drawing everyone in with the promise of some smoked Wild Turkey Liquor & all we get is some tasty lookin' gobbler...

                          Originally posted by Mark R View Post
                          Tender and juicy! Rub is Mad Hunky Hot Wing.
                          One more time, Mmmmmmmm!
                          Oh well, I suppose I'll just have to give you some for that mouth watering bird...
                          .

                          Not to mention the occasional campfire

                          My --->
                          Paul

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                          • #14
                            Sweet meat, kudos to you!
                            20x36 BYC by Klose Modified
                            36" Jenn-Air NG Grill
                            22" webber
                            several burners
                            pool/spa (of course)
                            sigpic

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                            • #15
                              Nice Job, Mark!!!---

                              Looks Great !!

                              That proves MH Poultry Brine is Awesome!!!
                              If it can "moist up" a Wild Turkey Breast, it's simply Magical !!


                              Bear
                              Vietnam Vet---9th Inf. Div. Mekong Delta (1969)
                              Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---


                              Mom & 4 Cub litter---Potter County, PA:

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