- Jul 5, 2016
- 15
- 10
Ok long story that I will keep kind of short.
We have a small hobby farm that we raise a variety of animals for 4H and for our dinner table [emoji]128077[/emoji]
Well our Tom turkey turned very aggressive this spring, especially with my kids, and I finally had enough and grabbed the shotgun. Needless to say he was the first turkey we have processed and I ended up just skinning him instead of plucking him.
My youngest son turns 8 today and he requested that Jake from State Farm (our Tom) for his birthday dinner. So the last minute plan is that he is going in the smoker today.
I know I am probably not making this easy on myself as I didn't have a chance to brine him and now with no skin on him, I'm afraid that it is going to dry out and turn into turkey jerky.
What can I do to make sure that it will be edible? Coat him in butter or olive oil before the smoke?
Going to be in my MES 40 at prob 265 F
Advice is greatly appreciated.
We have a small hobby farm that we raise a variety of animals for 4H and for our dinner table [emoji]128077[/emoji]
Well our Tom turkey turned very aggressive this spring, especially with my kids, and I finally had enough and grabbed the shotgun. Needless to say he was the first turkey we have processed and I ended up just skinning him instead of plucking him.
My youngest son turns 8 today and he requested that Jake from State Farm (our Tom) for his birthday dinner. So the last minute plan is that he is going in the smoker today.
I know I am probably not making this easy on myself as I didn't have a chance to brine him and now with no skin on him, I'm afraid that it is going to dry out and turn into turkey jerky.
What can I do to make sure that it will be edible? Coat him in butter or olive oil before the smoke?
Going to be in my MES 40 at prob 265 F
Advice is greatly appreciated.