Kind of a stupid question.

Discussion in 'Poultry' started by schultzy, May 11, 2008.

  1. If im smoking a wild turkey breast do I need to take it to the same temp as regular turkey? With the meat being different texture and the breast being dark meat just made me wonder. Sorry for the stupidity.
     
  2. walking dude

    walking dude Smoking Guru SMF Premier Member

    GREAT question .............sorry i can't answer
    but POINTS for you
     
  3. capt dan

    capt dan Master of the Pit OTBS Member

    I would think so. The guidlines for poultry are the same for all birds.

    Its not a stupid question either.

    Good luck with your gobbler!
     
  4. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    I agree with Capt Dan poultry is poultry don't forget to post us some Qview
     
  5. walking dude

    walking dude Smoking Guru SMF Premier Member

    i agree dudes..........temps is temps.........it may FINISH up faster........but temps is temps
     
  6. coyote

    coyote Master of the Pit

    they cook up just like the store bought byrds..except to me..not as tasty. and a little .no, a lot tougher. but it should be good. I like to slice it thin, put on a roll with mayo maters and lettuce..
     
  7. pigcicles

    pigcicles Master of the Pit OTBS Member SMF Premier Member

    I think I'd give it a run through a brine, smoke it up, slice it for sandwiches and take a nap. Enjoy that bird.
     
  8. travcoman45

    travcoman45 Master of the Pit OTBS Member

    Not a problem, ask all the questions ya wan't! Smoke it just like any other poultry, however, I might wrap with some bacon ta kinder help with that dryness that wild turkey can get.
     
  9. gwarboy

    gwarboy Newbie

    Sorry if this is a stupid answer, but I'd temp it at 170 being that its dark meat breast. I know thats where reg poultry dark meat is considered done.... First post!
     
  10. bull

    bull Fire Starter

    I assume the breast hasnt any skin on it.

    We did an entire wild Turkey a few weeks ago and we put our trimmed brisket flat fat between the breast meat and the skin. We did it at the fun cook at Eagle Park.

    We then injected the bird with a mixture of butter, poulty rub, pepper, lowreys and coke.

    We then poured the excess mixture between the meat and skin of the bird.

    The bird turned out excellent, nice and moist.

    I would inject the breast and probably lay some bacon on it to prevent it from drying out.

    Goog luck and let us know how it turned out.
     

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