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skinned wild turkey breast
On Sat, 17 Apr 2004 19:39:04 +0000 (UTC), (Charles
Demas) wrote:
>In article >,
>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.
>
>Somewhat less of an internal temperature. The turkey will
>go up 5-10 degrees in temperature while it rests after taking
>it out of the cooker.
>
I pull unbrined domestic breast off the Kamado when they hit 161
internal. Juicy, moist, and flavorful.
--
Kevin S. Wilson
Tech Writer at a university somewhere in Idaho
"Who put these fingerprints on my imagination?"
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