In article >,
Kevin S. Wilson > wrote:
>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.
Perhaps there's less temperature rise if you're cooking low
and slow, rather than at 350-400 degrees F, but with large
beef roasts, cooked at relatively low temperatures, there was an
internal temperature rise or 5-10 degrees while resting.
Chuck Demas
--
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