Stan (the Man) wrote:
> 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

Adding to what Stan wrote, if you cover it, that will keep the smoke from
reaching the meat. Just grill it at the higher temps. Depending on the
thickness, I might go even higher than 350 for a thicker breast.

BOB