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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 03-22-2013, 01:05 PM   #1
NOHENS
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Default Wild turkey breast?

I have goggled till im blue in the face! I have a wild turkey breast that is skinless. I also cut it in half but im cooking both tomorrow. Im going to inject it and rub it with sweet seduction then smoke it at 300 to a IT of around 160 then tent in foil. My question is does anyone have a estimated time for this? I am using my 18.5 WSM with a small apple chunk and KB. And does this sound right PROS!!!? Thanks in advance all. What say you?
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Unread 03-22-2013, 01:27 PM   #2
HeSmellsLikeSmoke
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I have no experience with a wild turkey breast, but a fatter skinless domestic breast not easy to cook just right. I hope someone with the answer pops in. I got nothin'.
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Unread 03-22-2013, 01:32 PM   #3
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Default Yeah.

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Originally Posted by HeSmellsLikeSmoke View Post
I have no experience with a wild turkey breast, but a fatter skinless domestic breast not easy to cook just right. I hope someone with the answer pops in. I got nothin'.
I know...I will leave a probe in the middle of the breast and pull it before it gets dry? Just wondered approx times? It's one large turkey brest that I got last year. I always cut them in half in case i'm cooking for just me and the wife. But i'm going to smoke them both. So 1 large breast....cut in half.
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Unread 03-22-2013, 01:36 PM   #4
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Quote:
Originally Posted by NOHENS View Post
I know...I will leave a probe in the middle of the breast and pull it before it gets dry? Just wondered approx times? It's one large turkey brest that I got last year. I always cut them in half in case i'm cooking for just me and the wife. But i'm going to smoke them both. So 1 large breast....cut in half.
I would leave it whole and wrap in in bacon if I had to do it with no further advice.
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Unread 03-22-2013, 02:01 PM   #5
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I was going to suggest marinating yourself with the Wild Turkey instead of the bird, but I see I made an incorrect assumption coming into this thread.

I'd say just cook it, but maybe someone has a lot of experience with some helpful tips.
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Unread 03-22-2013, 02:04 PM   #6
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When I shoot a turkey, I cube and deep fry the breast.
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Unread 03-22-2013, 02:20 PM   #7
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Default No you didnt.

Quote:
Originally Posted by bigabyte View Post
I was going to suggest marinating yourself with the Wild Turkey instead of the bird, but I see I made an incorrect assumption coming into this thread.

I'd say just cook it, but maybe someone has a lot of experience with some helpful tips.
I'm more of a beer drinker...but I always listen to your suggestions! I have fried it...and it is good like that luke duke. I Already cut in half so I cant do it whole? I was thinking of injecting....rubbing..then rapping each half up in twine and smoking at 300 till IT of 160 then resting? I would call each piece about 2 pounds? Was wondering approx. times?
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Unread 03-22-2013, 02:42 PM   #8
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I would inject with Butter and some seasoning and do a bacon wrap to keep her from drying out! might think about soaking her in Buttermilk to get some of that gameness out of her! my
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Unread 03-22-2013, 03:02 PM   #9
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Brine it!!! Soak a piece of cheese cloth in Butter and drape it over the breast, Pull it at 160 tent it and let it carryover to 165.
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Unread 03-22-2013, 04:23 PM   #10
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Default I like it!!!

Quote:
Originally Posted by Bludawg View Post
Brine it!!! Soak a piece of cheese cloth in Butter and drape it over the breast, Pull it at 160 tent it and let it carryover to 165.
Any idea time at 300? I know till its 160....but....approx 2hrs 3hrs?
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Unread 03-22-2013, 04:34 PM   #11
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Quote:
Originally Posted by Bludawg View Post
Brine it!!! Soak a piece of cheese cloth in Butter and drape it over the breast, Pull it at 160 tent it and let it carryover to 165.
Sounds like a winner there. Have only done a couple & first was batter & fry and the second was use it in gumbo. Haven't turkey hunted in several years, usually just get one when deer hunting.
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Unread 03-22-2013, 05:13 PM   #12
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Quote:
Originally Posted by NOHENS View Post
Any idea time at 300? I know till its 160....but....approx 2hrs 3hrs?
Not knowing how big it is it is hard to say I would guess about 1.5- 2 hrs.
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Unread 03-22-2013, 07:13 PM   #13
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Cube, marinate and fry.

1/2 cup Italian dressing
3/4 cup soy sauce
1/4 cup worsteshire sauce
1/4 cup wine vinegar
1/3 cup lemon juice
Let the turkey marinate for at least 8 hrs.
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Unread 03-22-2013, 07:22 PM   #14
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Default Wild turkey breast?

I have found that pulling chicken breasts at 150, foiling and letting it rest will keep it from going dry.

I know this is turkey but I think they might be the same when it comes to keeping them moist.

Real easy to fark up breast meat by letting them get up in the 160 range on the grill.

I use a thermapen to check my final temps.
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Unread 03-22-2013, 07:29 PM   #15
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I like em chickenfried. :)
Not sure how big the one you are doing is but I'd guestimate 2 hrs at the most.
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