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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.
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..
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.
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!
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.