As I am sure you have heard me brag about, probably too much, I bagged a spring turkey recently. I have been looking forward to bringing home a bird for some time now. Mainly because I have been anxiously waiting to try out my smoker.
Brine and Cook a Turkey with ease! With just a few steps, you will have a perfect turkey on the table. Cooking a whole turkey, whether it be wild or domestic, is a daunting task.
Smoked turkey breast is one of those dishes that is just as great for a weekend meal as it is for a fancy Thanksgiving or Christmas dinner. Those who have smoked turkey breasts like to point out how easy it is to dry them out while smoking. Nothing protects the delicate breast meat from drying out during smoking as much as skin and bone. That said, boneless and skinless turkey breasts will do just fine with this recipe as it provides an added layer of protection.
This recipe for smoked wild turkey is flavorful and rich. The great flavor and texture are the result of them being lightly cured as they're brined. To cure and season the wild turkey, the breasts are marinated in a brine made of spices, Morton Tender Quick, sugar and salt.
Also known as turkey hunting season in certain paradigms. My very first hunt was for turkey. It was deep in the Arkansas delta, on a three-thousand acre hunting preserve that runs five miles up the length of the great Mississippi.
There is just nothing like Spring turkey hunting. Sitting against a tree listening to thunderous gobbles as it starts to get light is truly a special experience. Calling to and interacting with these magnificent, and highly intelligent birds is such a rush.
Whether you're new at smoker cooking or have been smoking foods for years, you've come to the right place. The information on how to smoke different meats and how to use different types of smokers will sharpen your smoker cooking skills to a fine edge, and you can use your new-found knowledge by trying some of the many recipes we have to offer. Our knowledge base is extensive.
This recipe is simply amazing. Thankfully Wisconsin changed the rules so I can just phone in a turkey kill as opposed to taking it to a registration station. The feathers are much easier to pluck when the bird is still warm soon after killing it.