Wild Turkey

I have one in the freezer that a buddy of mine shot this spring. Haven't smoked it yet, though, but I thought I'd brine it and wrap it in bacon before smoking, because I think it is skinless. I'd love to hear any experts' thoughts.
 
It smoked a wild turkey. But it was a ling time ago with a different smoker.

Too bad it is skinless though. If it is skin on, I would treat it like a regular farm raised bird. But skinless, you're probably going want to wrap in bacon on the breasts or I think I read here where somebody used some type of clothe to cover.

I love and even prefer wild turkeys as I love dark meat.
 
Durangosmoker said:
smokeasaurus said:
I haven't touched Wild Turkey since 1978.......ooops...wrong Wild Turkey  :-[ :-[ :-[ :-[
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LOL!  I bet there's a story there...
Click to expand...

Yes Sir. Was working on a bottle half the day in high school. Stumbled into gym class at the end of the day. Coach made us play basketball. Ralphed on the gym floor. Actually ruined the finish and they had to have a company out to fix the spot that me and a belly full of Wild Turkey damaged.............. :o  never again.........never again  ;)
 
Aah, the smart things we do as kids... I had a similar experience with a bottle of gin, not at school, but in the woods with a buddy.  That was in 1971, and I still can't stand the taste of gin.
 
Conversation went to hell but Johnny Cash would have written a hell of a song. BBQ and Wild Turkey and my old lady left me.
However, what the hell do I do with these birds!!!!
 
Thanks for pulling them back "on topic," Hulk!  Sometimes, you just have to do that! 

Is your wild turkey a skin-on whole bird?  If it is, I'd use a standard turkey protocol - brine for 12 hours, rub in olive oil and your favorite poultry rub, fill the cavity with chopped celery/onion/carrots, and smoke at 250 until breast hits 165.  The meat will taste different than a commercial bird, but it's still a turkey!  Use about 4-5 oz of cherry and call it delicious! 8)
 
If the skin is off, I would agree on laying bacon across the breast and maybe around the legs if you can figure out how. +1 on the brine and make sure you put in a water pan. If it comes out a bit dry, thin slice it across the grain and serve it as appetizer with cheese and crackers. I have had wild goose that way and it is tasty!
 
Wild turkey legs, tend to be less meaty and tougher than store bought. I would cook the breast as indicated above but par-smoke (2 or 3 hours @ 170) the legs then confit (slow cook in fat or oil) until falling apart.
 
Tony,

Doesn't  matter if parts or whole. A wild turkey is built differently than those plump storebought ones. Many hunters breast out the birds because there not much to the legs. However, by confit you can make just about anything moist & delicious.  It going to take alot longer to get the legs right than the breast. This is based on my experience with cooking wild turkey.
 
Thanks Walt!  Knew you'd eventually show up to help Hulk out! ;)  Couldn't imagine that you hadn't done wild turkey!
 
Hulk said:
Anybody ever smoke a wild turkey?
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Did you smoke it?  Here is a link to the one I did. I pieced it, and smoked the whole thing.  Breast and thighs were incredible.  The drums and wings were tough, so deboned them and used it in stew--hot dang that was good. http://smokinitforums.com/index.php?topic=5021.msg46308#msg46308 
 
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