The killer turkeys are getting BOLD!

[dickfoster]

Otto, how long did it take to cook?

It's usually safer to smoke to an internal temperature target rather than trying to smoke by time. If it's something thin like ribs or fish, you can go with time.
The important thing is not to rush it and keep the temp low and slow. Something like 225 F is good then it's how big the hunk of meat is and the characteristics of the meat. The same size pork butts will cook in different times varying by several hours depending on how much collagen there is in the meat. Of course I guess there isn't any collagen in turkey breasts but if you're gonna smoke you really need to get a good meat thermometer.
I use a wireless remote thermometer so I can sit inside and watch TV or do something else but still keep my eye on things. It measures the temp of the smoker and the internal temp of the meat so I know when I have to go out and add some fuel. They don't cost much. Say 10 bucks for a decent instant read up to 70 bucks for a wireless remote dual temp with the bells and whistles. The wireless remotes are good because you can keep the smoker closed and still watch the temperature. If you're lookin, you ain't cookin.

 

[teejk]

Oh my, what a different conversation here than on the hunting forums I visit! I don't know about turkeys in other parts of the US, but northeast turkeys are great table fare.

Wild turkey is delicious, all parts of it, not just the breasts. Like any wild game, or even any meat, it needs proper field care, butchering, preparation, and cooking. For this version, I spatchcocked the bird (split it in half), brined it for 24 hours, then seasoned it with olive oil, salt, pepper and a few other spices, and grilled it on a propane grill. The entire bird was delicious! Rave reviews even from my wife, who was raised on cellphone meat her entire life.

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You have the same variety of wild turkey we do! A friend of mine was actually on the board of the NWTF and got into the "breast only" thing. I not only convinced him to save the legs/thighs, he now goes further and stews the entire carcass. A bird that was ignored until the mid 1970's has since evolved into a multi-billion dollar enterprise (clothing, calls, blinds etc.).

 

[teejk]

It's usually safer to smoke to an internal temperature target rather than trying to smoke by time. If it's something thin like ribs or fish, you can go with time.
The important thing is not to rush it and keep the temp low and slow. Something like 225 F is good then it's how big the hunk of meat is and the characteristics of the meat. The same size pork butts will cook in different times varying by several hours depending on how much collagen there is in the meat. Of course I guess there isn't any collagen in turkey breasts but if you're gonna smoke you really need to get a good meat thermometer.
I use a wireless remote thermometer so I can sit inside and watch TV or do something else but still keep my eye on things. It measures the temp of the smoker and the internal temp of the meat so I know when I have to go out and add some fuel. They don't cost much. Say 10 bucks for a decent instant read up to 70 bucks for a wireless remote dual temp with the bells and whistles. The wireless remotes are good because you can keep the smoker closed and still watch the temperature. If you're lookin, you ain't cookin.

Never read up on turkey but I'm puzzled about internal temps on birds. I know one can get very sick on domestic chicken and turkey that doesn't get to 160F or higher, yet domestic/wild ducks don't have to get that hot.

 

[Otto Syracuse]

Otto, how long did it take to cook?

About an hour and a half IIRC. Bring it up to 165 degrees F and let it rest before carving it up.

 

[RobertN]

Brine them. Put in a cooler, add a cup of rock salt, a 5th of Wild Turkey whiskey, and water to cover. Slow roast. They are really good slow roasted over coals on the Weber...

They are leaner than domestic turkey.

The breast on a wild turkey is dark meat because of how much more active they are. The legs, thighs, etc are just too sinewy and tough from what he tells me. You could probably make a good soup out of them, like with an older chicken, but eating them otherwise would be like chewing on leather.

 

[TheMan419]

Wait these little SOB's can be killer? We have three that have finally found the courage to come out of the woods and even walk just about right up to the house. One was sleeping in a tree on the manicured portion of our lawn the other day. Now have to go out packing when they are around???

Hmmm.... I might have to learn how to cook them.

 

[ovrszd]

Brine them. Put in a cooler, add a cup of rock salt, a 5th of Wild Turkey whiskey, and water to cover. Slow roast. They are really good slow roasted over coals on the Weber...

They are leaner than domestic turkey.

Good catch Robert. I missed that post from STx calling wild turkey breast dark meat. Not sure he's ever eatin one??

 

[ovrszd]

Wait these little SOB's can be killer? We have three that have finally found the courage to come out of the woods and even walk just about right up to the house. One was sleeping in a tree on the manicured portion of our lawn the other day. Now have to go out packing when they are around???

Hmmm.... I might have to learn how to cook them.

.22 to the head in roost. Easy speasy.