Some Mike wrote:
> Hello all,
>
> I've been asked to smoke a skinned wild turkey breast tomorrow. I've
> successfully smoked domestic turkeys with their skin intact, but I'm puzzled
> how to handle this one. Should I cover it in foil, or bacon, then go about
> 250 F, or cook it hotter like in an oven? I will be using a modified ECB.
> It will be brined 24 hours as well.
>
>
> Thanks
> Mike

Wild turkey has even less fat content than domestic turkey. It's my
guess that no matter what you cover it with, it's going to come out dry
if you slow-cook it. I would cook it at higher temps (350 or so) to
about 160-165 degrees, internal.

--
Stan