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On Sun, 18 Apr 2004 20:24:49 +0000 (UTC), (Charles
Demas) wrote:

>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.
>
>
Agreed. My point was more along the lines of pulling it off the grill
at 161, and no higher. It most likely does continue to rise in temp as
it rests; I've never checked.

I'll let you know. I'm just now putting an 8-lb turkey breast on the
K5.

--
Kevin S. Wilson
Tech Writer at a university somewhere in Idaho
"Who put these fingerprints on my imagination?"